I got bored with the same old breakfast casseroles served at our monthly moms’ meeting, so I decided to create something new. Judging by the reactions of the other moms, this one’s a keeper. It’s perfect with a slow-cooked side dish.
—SHANNON KOENE BLACKSBURG, VA
PREP: 20 MIN. • BAKE: 25 MIN. • MAKES: 12 SERVINGS
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 (6 ounces) shredded Colby-Monterey Jack cheese
1. Preheat oven to 350°. In a large skillet, heat oil over medium-high heat. Add mushrooms and onion; cook and stir for 4-6 minutes or until tender.
2. Cut each biscuit into eight 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 the top. Sprinkle with cheese. Bake 25-30 minutes or until golden brown.