Cheesy Southwest Egg Bake

• Meat

  • 1 package Chorizo or spicy pork sausage, bulk

• Produce

  • 3/4 cup Bell pepper
  • 1/2 cup Onion

• Refrigerated

  • 10 Eggs

• Baking & Spices

  • 1 tsp Red pepper flakes

• Oils & Vinegars

  • 1 tbsp Vegetable oil

• Dairy

  • 2 cups Pepper jack or mexican cheese blend
  • 1/4 cup Whipping cream

• Other

  • 1 can (16.3 oz pillsbury™ grands!™ flaky layers refrigerated original biscuits

Found on pillsbury.com

Description

Ingredients

• 1 package (12 oz) bulk chorizo or spicy pork sausage
• 1/2 cup chopped onion
• 3/4 cup chopped bell pepper (any color)
• 10 eggs
• 1/4 cup whipping cream
• 2 cups shredded pepper Jack or Mexican cheese blend (8 oz)
• 1 teaspoon red pepper flakes
• 1 can (16.3 oz) Pillsbury™ Grands!™ Flaky Layers refrigerated Original biscuits
• 1 tablespoon vegetable oil

Directions

• 1 Heat oven to 375°F. In 12-inch ovenproof skillet, cook sausage, onion and bell pepper over medium-high heat, stirring frequently, until sausage is no longer pink; drain. Remove mixture from skillet; set aside.
• 2 In large bowl, beat eggs and cream. Stir in 1 cup of the cheese, the pepper flakes and sausage mixture. Separate dough into 8 biscuits. Cut each biscuit into 6 pieces.
• 3 Spread oil in bottom of skillet. Place biscuits in skillet. Pour sausage mixture over biscuits. Top with remaining 1 cup cheese.
• 4 Bake 25 to 30 minutes or until egg mixture is set and crust is deep golden brown. Cool 5 minutes before serving.

Nutrition