Breakfast Egg Bake with Sour Cream

Serves 4 in about 40 minutes. The stove brings refrigerated buttermilk biscuits and crumbled sausage bacon together.

Ingredients

• 4 refrigerated large buttermilk biscuits (1/2 of a 16 oz tube)
• 7 eggs
• ½ cup milk
• ½ cup salsa
• 2 tbsp diced green chiles (1/2 of a 4 oz can mild}
• ¼ cup chives, chopped (or green onion)
• ¼ tsp garlic powder
• ¼ tsp salt
• 1 pinch of black pepper
• ¼ tsp oregano
• 1 ½ cups cheddar cheese, shredded
• ½ cup cooked crumbled sausage or bacon (or more to taste)
• Sour cream
• Salsa

Method

1. Spray a 8”x8” baking dish and Turn on oven to 350 degrees (F).
2. Tear each biscuit into 4 or 5 pieces and arrange in the bottom of the baking dish.
3. In a mixing bowl, whisk together eggs, milk, salsa, chiles, chives, garlic powder, salt, pepper, and oregano.
4. Tip in egg mixture over the biscuits (the biscuits will float a little, that's okay!)
5. Scatter the meat on, if using, and then the cheese evenly over the top.
6. Cook at 350 degrees (F) for 30 to 40 minutes, or until the cheese browns, and the center is firm when touched.
7. Garnish with sour cream and salsa for a wonderful, tasty dish!
8. Plate warm.

More breakfast ideas are in the breakfast collection.