Fiesta Breakfast Bake

Fiesta Breakfast Bake

1 tube (16.3 ounces) refrigerated corn biscuits

3 cups frozen seasoning blend vegetables (about 14 ounces)

1-1/2 cups shredded Monterey Jack cheese

8 large eggs

3/4 cup 2% milk

1/8 teaspoon Watkins Crushed Red Pepper Flakes

1/4 teaspoon salt

1/4 teaspoon Watkins Black Pepper

1/4 teaspoon Watkins Cumin

1/2 cup salsa

Fresh cilantro leaves

Additional salsa

Preheat oven to 350°. Cut biscuits into quarters; arrange evenly in a greased 13x9-in. baking dish. Layer with vegetables and shredded cheese. Whisk together eggs, milk and seasonings; pour evenly over layers. Top with salsa.

Bake, uncovered, until casserole is browned and middle set, 35-45 minutes. Let stand 10 minutes before serving. Top servings with fresh cilantro leaves and additional salsa. Yield: 8 servings.

TIP:  To transport cupcakes (and other homemade frosted frosted treats) without disturbing the frosting, cover with plastic wrap that has been sprayed with Watkins Cooking Spray.  The cupcakes will arrive at their destination with frosting intact.

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