Broccoli-Mushroom Bubble Bake Recipe photo by Taste of Home
Broccoli-Mushroom Bubble Bake
TOTAL TIME: Prep: 20 min. Bake: 25 min.
YIELD: 12 servings.
I got bored with the same old breakfast casseroles I'd see at our monthly moms' meetings, so I decided to create something new. Judging by the reactions of the other moms, I think I have a winner. —Shannon Koene, Blacksburg, Virginia
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
-
1.
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.
-
2.
Cut each biscuit into 8 pieces; place in a greased 13x9-in. baking dish. Top with mushroom mixture.
-
3.
Cook broccoli with cheese sauce according to package directions. Spoon over mushroom mixture.
-
4.
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.
© 2024 RDA Enthusiast Brands, LLC