Pillsbury Bake-Off® Contest 41, 2004
Tex-Mex Breakfast Bake
Prep Time: 20 min ; Start to Finish: 1 hr 15 min
Makes: 6 servings
Biscuit bites flavored with spicy enchilada sauce form the base for this bold
1/4lb. bulk lean breakfast sausage
1(10-oz.) can Old El Paso® Red Enchilada Sauce
2 1/2oz. (1/2 cup) crumbled queso fresco (Mexican cheese) or farmer cheese
1/3cup sour cream
1/4cup chopped green onions (4 medium)
1(16.3-oz.) can Pillsbury® Grands!® Flaky Layers Refrigerated Original or
5oz. (1 1/4 cups) shredded Colby-Monterey Jack cheese blend
1/4cup chopped fresh cilantro
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
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.
High Altitude (3500-6500 ft) 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.
Rhonda G in Missouri
Owner of Awesome Swaps and More
Owner of A Place for Chatting and Friends
Owner of Rhonda's Recipe Exchange
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