Broccoli Biscuit Squares

Name: Broccoli Biscuit Squares
Prep time: 25 min
Cook time: 25 min
Total time: 50 min
Yield: 6 servings.
Ingredients: 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

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

Ingredients

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

Directions

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.
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.
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 in the center comes out clean.

Broccoli Biscuit Squares are a nice brunch item served with fresh fruit and muffins.

Nutrition Facts

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

Reviews

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Average Rating:

Jarvisfamily

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.