Recipe: Tex-Mex Breakfast Bake

Tex-Mex Breakfast Bake
Biscuit bites flavored with spicy enchilada sauce form the base for this bold breakfast bake.

1/4 lb. bulk lean breakfast sausage
1 (10-oz.) can Old El Paso Red Enchilada Sauce
2 1/2 oz. (1/2 cup) crumbled queso fresco (Mexican cheese) or farmer cheese
1/3 cup sour cream
1/4 cup chopped green onions (4 medium)
1 (16.3-oz.) can Pillsbury Grands! Flaky Layers Refrigerated Original or Buttermilk Biscuits
5 oz. (1 1/4 cups) shredded Colby-Monterey Jack cheese blend
1/4 cup chopped fresh cilantro

Heat oven to 350 F. Spray 8x8- or 11x7-inch (2-quart) glass baking dish with cooking spray. In 10-inch skillet, cook sausage over medium-high heat, stirring frequently, until no longer pink. Meanwhile, in small bowl, mix 1/4 cup of the enchilada sauce, the queso fresco, sour cream and onions; set aside. Pour remaining enchilada sauce into medium bowl. Separate dough into 8 biscuits; cut each into 8 pieces. Gently stir dough pieces into enchilada sauce to coat. Spoon mixture into sprayed dish; spread evenly.

Drain sausage on paper towels. Sprinkle sausage evenly on top of biscuit pieces. Spread sour cream mixture evenly over top. Bake at 350 F. for 30 to 35 minutes or until center is set and edges are deep golden brown. Remove from oven. Sprinkle Colby-Monterey Jack cheese over top. Return to oven; bake an additional 10 minutes or until cheese is bubbly. Sprinkle with cilantro. Let stand 5 minutes before serving. Cut into squares.

High Altitude Instructions:
Use 11x7-inch (2-quart) glass baking dish. Bake at 375 F. for 45 to 50 minutes. Sprinkle Colby-Monterey Jack cheese over top; bake an additional 5 minutes.