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
- Preheat oven to 350°. Cut biscuits into quarters; arrange evenly in a greased 13×9-in. baking dish. Layer with vegetables and shredded cheese. Whisk together eggs, milk and seasonings; pour evenly over layers. Top with salsa.
- 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.
Editor’s Note: This recipe was tested with Pillsbury Grands biscuits and Pictsweet vegetables.
Nutrition Facts
1 piece: 349 calories, 18g fat (8g saturated fat), 207mg cholesterol, 823mg sodium, 32g carbohydrate (8g sugars, 2g fiber), 15g protein.