Fiesta Breakfast Bake Recipes

FIESTA BREAKFAST BAKE

Fiesta Breakfast Bake image

I get a kick out of making breakfast for a crowd when I have weekend guests, and my family also loves breakfast for dinner. I created this dish by combining my family's favorite southwestern flavors in an all-in-one-pan recipe.-Whitney Gilbert, Smithville, Missouri

Provided by Taste of Home

Categories Breakfast Brunch

Time 50m

Yield 8 servings.

Number Of Ingredients 12

Ingredients

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 cayenne pepper
1/4 teaspoon salt
1/4 teaspoon black pepper
1/4 teaspoon ground cumin
1/2 cup salsa
Fresh cilantro leaves
Additional salsa

Steps:

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 is set, 35-45 minutes. Let stand 10 minutes before serving. Top servings with fresh cilantro leaves and additional salsa.

Nutrition Facts : Calories 349 calories, Fat 18g fat (8g saturated fat), Cholesterol 207mg cholesterol, Sodium 823mg sodium, Carbohydrate 32g carbohydrate (8g sugars, Fiber 2g fiber), Protein 15g protein.

MEXICAN FIESTA BREAKFAST CASSEROLE

Mexican Fiesta Breakfast Casserole image

We ate this Mexican-inspired breakfast casserole once at a buffet brunch when we were on an organizing group for the church fiestas, and we both liked it so much that I came home and worked on recreating the recipe for our family.

Provided by rlt11_NMC

Categories World Cuisine Recipes Latin American Mexican

Time 1h20m

Yield 8

Number Of Ingredients 15

Ingredients

nonstick cooking spray
¼ pound chorizo sausage
1 cup warm water
¾ cup instant dry milk
3 (6 inch) corn tortillas, cut into bite-size pieces
2 cups beaten eggs
1 (15 ounce) can pinto beans (such as Bush's®), rinsed and drained
1 (10 ounce) can diced tomatoes and green chiles (such as RO*TEL®), drained
1 cup frozen whole kernel corn
½ cup chopped green chile pepper
½ cup shredded pepper Jack cheese
½ green bell pepper, chopped
4 green onions, chopped
2 tablespoons light sour cream, or to taste
½ cup grated Mexican cheese blend

Steps:

Preheat the oven to 375 degrees F (190 degrees C). Spray an 8-inch square glass baking dish with cooking spray.
Heat a medium skillet over medium-high heat. Add chorizo; cook and stir until browned and crumbly, 3 to 5 minutes. Remove from the skillet and drain on paper towels.
Mix water and dry milk together in a large bowl. Add chorizo, tortillas, eggs, pinto beans, diced tomatoes with green chiles, corn, green chile, pepper Jack cheese, bell pepper, and green onions. Mix well. Pour into the prepared dish.
Bake in the preheated oven until golden brown and the middle is set, 55 to 60 minutes. Remove from the oven; spread sour cream on top and sprinkle with Mexican cheese. Return to the oven to melt cheese, about 1 minute. Let cool slightly before serving.

Nutrition Facts : Calories 352 calories, Carbohydrate 23.4 g, Cholesterol 265.9 mg, Fat 20.2 g, Fiber 3.6 g, Protein 20.9 g, SaturatedFat 9.3 g, Sodium 642.6 mg, Sugar 6.8 g

MEXICAN FIESTA BAKE

Mexican Fiesta Bake image

This recipe is a favorite of my whole family; even the child who hates meat. I like to experiment with different cheeses or different salsas. I think there are supposed to be 6 servings in this dish but because everyone has seconds it serves 5 with no leftovers. For more servings increase to 1 1/2 lb beef and increase corn bread to 2 boxes and cheese accordingly. Bake in 9x9 or larger casserole dish.

Provided by vicki winchester

Categories One Dish Meal

Time 40m

Yield 4-6 serving(s)

Number Of Ingredients 6

Ingredients

1 lb ground beef
1 package taco seasoning
3/4 cup water
1/2 cup salsa
1 package cornbread mix
2/3 cup shredded cheddar cheese

Steps:

Brown ground beef, and drain excess fat.
Add water, taco seasoning, and salsa.
Cook for 15 minutes or until water is reduced.
Place beef in small casserole dish.
Sprinkle with 1/3 cup of cheese.
Mix corn bread according to package directions and add remaining cheese.
Mix.
Spread corn bread on top of beef.
Bake at 400 degree for 20 minutes or until corn bread is golden brown on top.

FIESTA CORNBREAD & SAUSAGE STRATA

Fiesta Cornbread & Sausage Strata image

I like to break away from traditional breakfast bakes, so I experimented and came up with this sweet-savory cornbread and sausage egg bake. It's easy to prepare and a wonderful make-ahead morning meal.-Ellen Woodham-Johnson, Matteson, Illinois

Provided by Taste of Home

Categories Breakfast Brunch

Time 1h10m

Yield 8 servings.

Number Of Ingredients 9

Ingredients

1 pound bulk pork sausage
1 medium onion, chopped
4 cups cubed cornbread
1/2 cup frozen corn
1 cup shredded cheddar cheese
4 large eggs
1-1/4 cups 2% milk
1/2 cup salsa
1/2 cup sour cream

Steps:

In a large skillet, cook sausage and onion over medium heat 6-8 minutes or until no longer pink, breaking into crumbles; drain., In a greased 13x9-in. baking dish, layer half of each of the following: cornbread, sausage mixture, corn and cheese. Repeat layers. In a small bowl, whisk eggs, milk, salsa and sour cream. Pour over layers. Refrigerate, covered, several hours or overnight., Preheat oven to 325°. Remove strata from refrigerator while oven heats. Bake, uncovered, 50-60 minutes or until golden brown and a knife inserted in the center comes out clean. Let stand 5-10 minutes before serving.

Nutrition Facts : Calories 411 calories, Fat 24g fat (10g saturated fat), Cholesterol 151mg cholesterol, Sodium 875mg sodium, Carbohydrate 30g carbohydrate (5g sugars, Fiber 2g fiber), Protein 18g protein.

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