JUICY REVERSE SEAR STEAK1 (14-oz.) thick rib-eye steak (2” thick)Kosher salt/black pepperCanola oil2 T. butter3…
Versatile Mushroom and Broccoli Baked Bread
| Versatile Mushroom and Broccoli Baked Bread | Print |
Recipe By: Alice Morrow
Versatile Mushroom and Broccoli Baked Bread
Ingredients
- Canola oil
- ½ lb. fresh mushrooms, finely chopped
- 1 medium onion, finely chopped
- 1 (16.3-oz.) tube large refrigerated flaky biscuits
- 1 (10-oz.) pkg. frozen broccoli with cheese sauce
- 3 large eggs
- 1 (5-oz.) can evaporated milk
- 1 t. Italian seasoning
- ½ t. garlic powder
- 1 t. salt
- 1 t. black pepper
- 1 ½ c. shredded Colby-Monterey Jack cheese
Instructions
- Preheat oven 350.
- In large skillet, drizzle canola oil to cover bottom and place over medium heat.
- Add mushrooms and onions and cook until tender.
- Cut each biscuits into 8 pieces, place in greased 13x9” baking dish.
- Top with mushroom mixture.
- Cook broccoli according to directions on package.
- Spoon over mushroom mixture.
- In large bowl, whisk eggs, milk, seasonings and pour over the top.
- Sprinkle with cheese.
- Bake 20-30 minutes or until golden brown.
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