Shelly's Recipe

Cheesy Southwest Egg Bake

Category: Breakfast and Brunch

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) Flaky Layers refrigerated original biscuits
1 tablespoon vegetable oil



Heat oven to 375. 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 or baked 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.

If you don't like the biscuit maybe you could substitute shredded hash browns. Might want to pre bake the hash browns first before adding the wet mixture.