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 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

1. Preheat oven to 350u0b0. 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.
2. 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.

corn biscuits, frozen seasoning blend vegetables, shredded monterey jack cheese, eggs, milk, cayenne pepper, salt, black pepper, ground cumin, salsa, cilantro, salsa

Taken from www.tasteofhome.com/recipes/fiesta-breakfast-bake/ (may not work)