Broccoli Biscuit Squares Recipe
Broccoli Biscuit Squares Recipe photo by Taste of Home
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Broccoli Biscuit Squares Recipe

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With a cheesy biscuitlike crust, these pretty squares disappear quickly at our house. We enjoy them for breakfast, brunch and dinner. —Vi Janus, Pelican Lake, Wisconsin
TOTAL TIME: Prep: 25 min. Bake: 25 min.
MAKES:6 servings
TOTAL TIME: Prep: 25 min. Bake: 25 min.
MAKES: 6 servings


  • 1 pound ground beef
  • 1 can (4 ounces) mushroom stems and pieces, drained
  • 1 small onion, chopped
  • 2 cups biscuit/baking mix
  • 2 cups shredded cheddar cheese, divided
  • 1/4 cup grated Parmesan cheese
  • 1/2 cup water
  • 3 cups frozen chopped broccoli, thawed and drained
  • 4 large eggs
  • 1/2 cup milk
  • 1 teaspoon salt
  • Dash pepper

Nutritional Facts

1 each: 513 calories, 29g fat (15g saturated fat), 224mg cholesterol, 1369mg sodium, 31g carbohydrate (4g sugars, 3g fiber), 32g protein.


  1. In a large skillet, cook the beef, mushrooms and onion over medium heat until meat is no longer pink; drain. In a large bowl, combine biscuit mix, 1/2 cup cheddar cheese, Parmesan cheese and water until a soft dough forms.
  2. Press dough onto the bottom and 1/2 in. up the sides of a greased 13x9-in. baking dish. Stir remaining cheddar cheese into the beef mixture; spread over dough. Sprinkle with broccoli.
  3. In a large bowl, beat eggs, milk, salt and pepper. Pour over meat mixture. Bake, uncovered, at 400° for 25 minutes or until a knife inserted near the center comes out clean. Yield: 6 servings.
Broccoli Biscuit Squares are a nice brunch item served with fresh fruit and muffins.
Originally published as Broccoli Biscuit Squares in Taste of Home Ground Beef Cookbook 1999, p176

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Jarvisfamily User ID: 6054418 245101
Reviewed Mar. 8, 2016

"I prefer fresh vegetables over canned or frozen whenever available, therefore I used fresh mushrooms & broccoli. The recipe was easy to assemble & baked nicely. Instead of using the teaspoon of salt since we try to stay clear of extra salt, I used a dash of seasoned salt. The dash of seasoned salt & black pepper gave this just enough flavor."

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