| 1 2/3 | cups Original Bisquick® mix |
| 3 | tablespoons Italian dressing |
| 3 | tablespoons milk |
| 1 | bag (1 lb) frozen broccoli, green beans, pearl onions and red peppers (or other combination), thawed, drained |
| 3 | cups milk |
| 1 | teaspoon yellow mustard |
| 1/2 | teaspoon seasoned salt |
| 1/4 | teaspoon pepper |
| 8 | eggs |
| 2 | cups shredded Cheddar cheese (8 oz) |
Serve with...
Blueberry-Oat Muffins
Total Time:
30 min
| 1. | Heat oven to 450°F. Generously spray 13x9-inch (3-quart) glass baking dish with cooking spray. In medium bowl, stir Bisquick mix, Italian dressing and 3 tablespoons milk until soft dough forms. Pat dough on bottom of baking dish. Bake 8 minutes. Cool completely, about 45 minutes. |
| 2. | Sprinkle vegetables over baked crust. In medium bowl, beat remaining ingredients except cheese with wire whisk or fork until blended. Pour over vegetables. Sprinkle with cheese. Cover; refrigerate at least 2 hours. |
| 3. | Heat oven to 350°F. Cover with foil; bake 30 minutes. Uncover dish; bake 40 to 50 minutes longer or until knife inserted in center comes out clean. Let stand 10 minutes. |
| Bake crust in step 1 for 12 minutes. |
|
| You can use French, ranch or honey-mustard dressing in place of the Italian dressing. |
|
| Serve with Canadian-style bacon, bacon strips or sausage. |
Nutrition Information:
370 ( 190); 21g ( 10g, 1 1/2g); 250mg; 780mg; 25g ( 2g, 8g); 20g 25%; 15%; 35%; 10% 1 ; 0 ; 2 ; 2 ; 2 1 1/2