Shelly's Recipe

MEXICAN BRUNCH BISCUIT BAKE

Category: Breakfast Casseroles

1 (10-count) can buttermilk biscuits
1 (5-count) can buttermilk biscuits
1 (16 oz) jar chunky salsa
1 bunch green onions (scallions), chopped
1 cup shredded reduced-fat Monterey Jack cheese

Preheat oven to 350. Separate the biscuits and cut each into quarters. In a large mixing bowl, toss the biscuits with the salsa, green onions, and cheese. Transfer this mixture into a 13 x 9 inch baking dish coated with nonstick cooking spray.
Bake, uncovered, for 30 minutes, or until the middle is fully cooked. Serve hot from oven. Serves 8 to 10.