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Broccoli-Mushroom Bubble Bake

 Broccoli-Mushroom Bubble Bake
I got bored with the same old breakfast casseroles I'd see at our monthly moms' meeting, 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
12 ServingsPrep: 20 min. Bake: 25 min.


  • 1 teaspoon canola oil
  • 1/2 pound sliced 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 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 (6 ounces) shredded Colby-Monterey Jack cheese


  • Preheat oven to 350°. In a large skillet, heat oil over
  • medium-high heat. Add mushrooms and onion; cook and stir 4-6 minutes
  • or until tender.
  • Cut each biscuit into eight 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 25-30 minutes or until golden brown.
  • Yield: 12 servings.

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Broccoli-Mushroom Bubble Bake (continued)

Wine: Sparkling Wine: Enjoy this recipe with a sparkling wine.