|
| 3 1/3 | cups Original Bisquick® mix |
| 1 | cup milk |
| 1 | teaspoon dried rosemary leaves, crumbled |
| 1 | clove garlic, finely chopped |
|
| 5 | small fresh portabella or regular white mushrooms, sliced |
| 1 | medium red bell pepper, sliced |
| 1 | medium yellow or green bell pepper, sliced |
| 1 | small zucchini, thinly sliced |
| 2 | tablespoons olive or vegetable oil |
|
| 4 | eggs |
| 3 | cups milk |
| 2 | tablespoons olive or vegetable oil |
| 1 | teaspoon pepper |
| 8 | medium green onions, sliced (1/2 cup) |
| 2 | cups shredded Monterey Jack cheese (8 oz) |
Serve with...
Make-Ahead Raisin Brioche
Total Time:
10 hours 21 min
| 1. | Heat oven to 450°F. In large bowl, stir biscuit ingredients until soft dough forms. Drop dough by heaping tablespoonfuls onto ungreased cookie sheet. |
| 2. | Bake 8 to 10 minutes or until golden. Meanwhile, in ungreased 15x10- or 13x9-inch pan, toss roasted vegetable ingredients until evenly coated with oil; arrange in single layer. |
| 3. | After removing biscuits from oven, bake vegetables 15 to 20 minutes, stirring occasionally, until crisp-tender. Cover vegetables; refrigerate until needed. Meanwhile, in large bowl, beat eggs, milk, oil and pepper with wire whisk or electric mixer on low speed until blended. |
| 4. | Break biscuits into random-sized pieces; spread in ungreased 13x9-inch (3-quart) glass baking dish. Pour egg mixture over biscuits. Sprinkle with onions and cheese. Cover; refrigerate at least 8 hours but no longer than 24 hours. |
| 5. | When ready to bake, heat oven to 350°F. Stir biscuit mixture in dish. Top with vegetables. Bake 1 hour 10 minutes to 1 hour 25 minutes or until top is golden brown and knife inserted in center comes out clean. Serve warm. |
| In step 5, bake biscuit mixture 1 hour before topping with vegetables. After adding vegetables, bake 10 to 25 minutes longer. |
|
| No rosemary? Dried basil leaves makes a flavorful stand-in. |
Nutrition Information:
320 ( 160); 18g ( 7g, 1 1/2g); 95mg; 570mg; 28g ( 1g, 7g); 12g 15%; 35%; 30%; 8% 1 1/2 ; 1/2 ; 0 ; 1 ; 2 1/2 2