Tex-Mex Breakfast Bake

• Meat

  • 1/4 lb Breakfast sausage, bulk lean

• Produce

  • 1/4 cup Cilantro, fresh
  • 1/4 cup Green onions

• Bread & Baked Goods

  • 1 can Pillsbury grands! flaky layers refrigerated original or buttermilk biscuits

• Dairy

  • 5 oz Colby-monterey jack cheese blend
  • 2 1/2 oz Queso fresco
  • 1/3 cup Sour cream

• Prepared

  • 1 (10-oz. can Old El Paso™ red enchilada sauce

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Description

Ingredients

• 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 can (16.3 oz) 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

Directions

• 1 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.
• 2 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.
• 3 Drain sausage on paper towels. Sprinkle sausage evenly on top of biscuit pieces. Spread sour cream mixture evenly over top.
• 4 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.
• 5 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.

Nutrition