This Cheesy Southwest Egg Bake is everything you love about breakfast, cooked up in one skillet. How could you make it any easier?
Cheesy Southwest Egg Bake
This Cheesy Southwest Egg Bake is everything you love about breakfast, cooked up in one skillet. How could you make it any easier?
Persons
12
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
Instructions
- 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.
- 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.
- Spread oil in bottom of skillet. Place biscuits in skillet. Pour sausage mixture over biscuits. Top with remaining 1 cup cheese.
- Bake 25 to 30 minutes or until egg mixture is set and crust is deep golden brown. Cool 5 minutes before serving.
Notes
This recipe can also be made in a cast-iron skillet as directed.
Don't have an ovenproof skillet? Bake in a greased or sprayed 13x9-inch glass or ceramic baking dish. Bake 25 to 30 minutes or until egg mixture is set and crust is deep golden brown. Cool 5 minutes before serving.
Category Breakfast
Recipe and Photo: The Disabled Cook
