Mexican Brunch Biscuit Bake

  • Yield: 8 to 10 servings


2 (7 1/2-ounce) cans of 10-count buttermilk biscuits
1 (16-ounce) jar chunky salsa
1bunch green onions, chopped
1cup 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.

Nutritional Info *per serving

  • Calories 160
  • Fat 4.4g
  • Saturated Fat 2.1g
  • Cholesterol 8mg
  • Sodium 943mg
  • Carbohydrate 24.5g
  • Protein 5.9g