Cheesy Broccoli and Mushroom Breakfast Bake
This hearty breakfast bake features a flaky biscuit base topped with sautéed mushrooms, broccoli in a creamy cheese sauce, and a fluffy egg custard. The result is a comforting and flavor-packed morning meal.
Instructions
-
1
Preheat oven to 350°F. In a large skillet, heat the canola oil over medium-high heat. Add the chopped mushrooms and onion, and cook until tender, about 4-6 minutes, stirring occasionally.
-
2
Cut each biscuit into 8 pieces and arrange them in a greased 13x9-inch baking dish. Top with the sautéed mushroom mixture.
-
3
Prepare the frozen broccoli with cheese sauce according to the package instructions, then spoon it over the mushroom layer.
-
4
In a large bowl, whisk together the eggs, evaporated milk, Italian seasoning, garlic powder, salt, and pepper. Pour the egg mixture over the broccoli and mushroom layers, then sprinkle the shredded cheese on top.
-
5
Bake the casserole until it's golden brown and the center is set, about 25-30 minutes.
Nutrition Information
Per serving (based on 7 servings)
Nutrition information is automatically calculated and should be considered an estimate.
