I don’t know about you, but I’m a huge fan of breakfast food, especially when it comes in casserole form. This dish has all the things I love about breakfast – eggs, cheese, carbs of some kind, and a mouthwatering blend of spices.

One bite and you’ll be hooked! This breakfast bake is packed with flavor. Cumin, chili powder, cayenne, garlic…yum! Top it all off with sour cream, salsa, and your favorite garnishes, and you’ll have a feast ready to serve the masses.

Not only is this casserole incredibly delicious, but it’s also super easy to throw together last minute. Thanks to a few shortcuts, like using refrigerated biscuits and frozen veggies, this is one hearty breakfast you won’t have to get up extra early to make.

Start by dividing the refrigerated biscuits into quarters, and arranging them evenly in the bottom of the casserole dish. The recipe calls for cornbread biscuits, but those can be hard to find in a can. Regular buttermilk biscuits work just as well!

Pour the frozen veggies on top of the biscuits, followed by not one, but two kinds of cheese. Then, combine eggs, milk, and spices in a separate bowl and pour the mixture over everything. Top things off with a layer of salsa, and then throw this bad boy in the oven for 35 minutes.

My family loved topping this casserole with cilantro, sour cream, and more salsa. Feel free to try out different toppings! This is one breakfast bake that’s sure to please a crowd. Check out the recipe below!