Mexican Brunch Biscuit Bake

Kitchen Tested
  • Yield 8 to 10 servings

This is a great choice for those looking for an eggless morning treat.


2 (7 1/2-ounce) cans of 10-count buttermilk biscuits
1 (16-ounce) jar chunky salsa
1 bunch green onions, chopped
1 cup shredded reduced-fat Monterey Jack cheese


  1. Preheat oven to 350F.
  2. Separate biscuits and cut each into quarters.
  3. In a large mixing bowl, toss biscuit pieces with salsa, green onion and Monterey Jack. Transfer mixture to a 13x9x2-inch baking dish coated with nonstick cooking spray. Bake, uncovered, 30 minutes, or until middle is fully cooked.



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