Mexican Egg Bake

Mexican Egg Bake
serves 6

Base:
2 c. biscuit mix
1 c. mexican cheese
2/3 c. milk

Directions: Preheat oven to 350. Grease a 8x8 pan or muffin pan.  I prefer the muffin pan because it provides easy individual servings. Mix all ingredients and divide among cupcake pan. Bake for 12 minutes.

Middle:
1/2 lb. breakfast sausage or bacon
1/2 c. salsa
6 eggs (whipped)
1 Tbs. sour cream or Greek Yogurt

Directions: Brown sausage and/or bacon then crumble and top biscuits with meat. Top meat with 1 Tbs. salsa (fresh or jared). Beat eggs and cream then top pour on on top of salsa.

Top:

1/2 c. Mexican blend cheese

Directions: Top with cheese and bake for 10 minutes.

Serving: 
Serve with fresh chopped cilantro and sour cream.