PILLSBURY BISCUIT BREAKFAST CASSEROLE RECIPES

Steps:

• Heat oven to 350°F. Spray 13x9-inch (3-quart) glass baking dish with cooking spray.
• In 10-inch nonstick skillet, cook chorizo over medium heat 7 to 9 minutes, stirring occasionally, until cooked through; drain. Layer half of the hash browns in baking dish. Add 1 1/2 cups of the cheese, the cooked chorizo, green chiles, 1/2 cup of the green onions and remaining hash browns.
• In large bowl, beat eggs, milk, salt and pepper with whisk until mixed well. Pour over hash browns; top with remaining 1/2 cup cheese.
• Bake uncovered 50 to 55 minutes or until golden brown and center is just set. Let stand 15 minutes; top with remaining sliced green onions before serving. Serve with remaining ingredients.

Steps:

• Heat oven to 350°F. Spray 13x9-inch (3-quart) baking dish with cooking spray.
• In large microwavable bowl, microwave cream cheese and powdered sugar uncovered on High 1 minute, stirring after 30 seconds, until softened. Stir until smooth; stir in peaches.
• Separate dough into 5 rolls; return icing to refrigerator. Cut each roll into 6 pieces, and stir into peach mixture. Spoon into baking dish.
• Bake 35 to 40 minutes or until bubbling around edges and dough is baked through in center. Cool 10 minutes. Transfer icing to small resealable food-storage plastic bag. Cut 1 corner with kitchen scissors; drizzle over mixture. Serve warm.