Tex-Mex Breakfast Bake

By CruelK8E

Ingredients

• 1/4 lb bulk lean breakfast sausage
• 1 (10 ounce) can red enchilada sauce
• 1/2 cup crumbled queso fresco (Mexican cheese) or farmer cheese (2 1/2 ounce)
• 1/3 cup sour cream
• 1/4 cup chopped green onions
• 1 (16.3 ounce) can original or buttermilk biscuits
• 1 1/4 cups shredded Colby Jack cheese (5 ounce)
• 1/4 cup chopped fresh cilantro

Details

Servings 6
Preparation time 20mins
Cooking time 60mins

Preparation

Step 1

Heat oven to 350ºF. Spray 8x8 or 11x7 (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 a 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 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 350ºF for 30-35 minutes or until center is set and edges are deep golden brown. Remove from oven. Sprinkle Colby-Jack cheese on top.

Return to over; bake an additional 10 minutes or until cheese is bubbly. Sprinkle with cilantro. Let stand 5 minutes before serving. Cut into squares.