This Cheesy Southwest Egg Bake is everything you love about breakfast, cooked up in one skillet. How could you make it any easier?
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 13×9-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.
1 package (12 oz) bulk chorizo* or spicy pork sausage
1/2 cup chopped onion
3/4 cup chopped bell pepper (any color)
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
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.