Fiesta Breakfast Bake

Name: Fiesta Breakfast Bake
Ingredients: 1 tube (16.3 ounces) refrigerated corn biscuits; 3 cups frozen seasoning blend vegetables (about 14 ounces); 1-1/2 cups shredded Monterey Jack cheese; 8 large eggs; 3/4 cup 2% milk; 1/8 teaspoon cayenne pepper; 1/4 teaspoon salt; 1/4 teaspoon black pepper; 1/4 teaspoon ground cumin; 1/2 cup salsa; Fresh cilantro leaves; Additional salsa

12 ingredients

2 steps

Ingredients

1 tube (16.3 ounces) refrigerated corn biscuits
3 cups frozen seasoning blend vegetables (about 14 ounces)
1-1/2 cups shredded Monterey Jack cheese
8 large eggs
3/4 cup 2% milk
1/8 teaspoon cayenne pepper
1/4 teaspoon salt
1/4 teaspoon black pepper
1/4 teaspoon ground cumin
1/2 cup salsa
Fresh cilantro leaves
Additional salsa

Directions

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.
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.