Taste of Home
Fiesta Breakfast Bake
TOTAL TIME: Prep: 15 min. Bake: 35 min.
YIELD: 8 servings.
I get a kick out of making breakfast for a crowd when I have weekend guests, and my family also loves breakfast for dinner. I created this dish by combining my family's favorite southwestern flavors in an all-in-one-pan recipe.—Whitney Gilbert, Smithville, Missouri
Ingredients
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1 tube (16.3 ounces) refrigerated corn biscuits
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3 cups frozen seasoning blend vegetables (about 14 ounces)
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1-1/2 cups shredded Monterey Jack cheese
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8 large eggs
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3/4 cup 2% milk
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1/8 teaspoon cayenne pepper
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1/4 teaspoon salt
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1/4 teaspoon black pepper
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1/4 teaspoon ground cumin
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1/2 cup salsa
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Fresh cilantro leaves
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Additional salsa
Directions
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1.
Preheat oven to 350°. Cut biscuits into quarters; arrange evenly in a greased 13x9-in. baking dish. Layer with vegetables and shredded cheese. Whisk together eggs, milk and seasonings; pour evenly over layers. Top with salsa.
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2.
Bake, uncovered, until casserole is browned and middle is set, 35-45 minutes. Let stand 10 minutes before serving. Top servings with fresh cilantro leaves and additional salsa.
Nutrition Facts
1 piece: 349 calories, 18g fat (8g saturated fat), 207mg cholesterol, 823mg sodium, 32g carbohydrate (8g sugars, 2g fiber), 15g protein.
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