I got bored with the same old breakfast casseroles served at our monthly moms' meeting, so I decided to create something new. Judging by the reactions of the other moms, this one's a keeper. —Shannon Koene, Blacksburg, Virginia
Broccoli-Mushroom Bubble Bake
Broccoli-Mushroom Bubble Bake
Prep Time
20 min
Cook Time
25 min
Yield
12 servings
Ingredients
- 1 teaspoon canola oil
- 1/2 pound fresh mushrooms, finely chopped
- 1 medium onion, finely chopped
- 1 tube (16.3 ounces) large refrigerated flaky biscuits
- 1 package (10 ounces) frozen broccoli with cheese sauce
- 3 large eggs
- 1 can (5 ounces) evaporated milk
- 1 teaspoon Italian seasoning
- 1/2 teaspoon garlic powder
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- 1-1/2 cups shredded Colby-Monterey Jack cheese
Directions
- Preheat oven to 350°. In a large skillet, heat oil over medium-high heat. Add mushrooms and onion; cook and stir until tender, 4-6 minutes.
- Cut each biscuit into 8 pieces; place in a greased 13x9-in. baking dish. Top with mushroom mixture.
- Cook broccoli with cheese sauce according to package directions. Spoon over mushroom mixture.
- In a large bowl, whisk eggs, milk and seasonings; pour over top. Sprinkle with cheese. Bake casserole until golden brown, 25-30 minutes.
Nutrition Facts
1 serving: 233 calories, 13g fat (6g saturated fat), 64mg cholesterol, 648mg sodium, 21g carbohydrate (6g sugars, 1g fiber), 9g protein.
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