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Broccoli-Mushroom Bubble Bake

Total Time

Prep: 20 min. Bake: 25 min.

Makes

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
Broccoli-Mushroom Bubble Bake Recipe photo by Taste of Home

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 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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