Veggie Egg Bake

Name: Veggie Egg Bake
Prep time: 15 min
Total time: 1 h 20 min
Yield: 8
Ingredients: 1 tablespoon olive oil; 1 can (10.2 oz) refrigerated Pillsbury™ Grands!™ Flaky Layers Original Biscuits (5 Count); 1 box (9 oz) frozen chopped spinach, thawed, squeezed to drain; 1 cup frozen corn; 1/2 cup chopped green onions (8 medium); 1/2 medium red bell pepper, chopped (1/2 cup); 2 cups shredded Cheddar-Monterey Jack cheese blend (8 oz); 6 eggs; 1 1/2 cups milk; 1 teaspoon salt; 1/2 to 1 teaspoon red pepper sauce

3.5 (8)

1 Questions

Write a Review
Ask a Question

Save
Pin
Print
Share
Jump to Recipe

Pillsbury Kitchens

Updated Oct 18, 2016

Veggie Egg Bake

3.5 (8)

1 Questions

Write a Review
Ask a Question

Prep Time 15 min
Total 1 hr 20 min
Ingredients 11
Servings 8

Save
Pin
Print
Share
Keep Screen On

Ingredients

1 tablespoon olive oil
1 can (10.2 oz) refrigerated Pillsbury™ Grands!™ Flaky Layers Original Biscuits (5 Count)
1 box (9 oz) frozen chopped spinach, thawed, squeezed to drain
1 cup frozen corn
1/2 cup chopped green onions (8 medium)
1/2 medium red bell pepper, chopped (1/2 cup)
2 cups shredded Cheddar-Monterey Jack cheese blend (8 oz)
6 eggs
1 1/2 cups milk
1 teaspoon salt
1/2 to 1 teaspoon red pepper sauce

Make With

Pillsbury Biscuits

Instructions

Step
1

Heat oven to 325°F. Lightly brush oil in bottom and up sides of 13x9-inch (3-quart) glass baking dish or soufflé dish. Separate dough into 5 biscuits. Cut each biscuit into 8 pieces; arrange evenly in dish. Layer spinach, corn, green onions, bell pepper and 1 cup of the cheese over dough.
Step
2

In large bowl, beat eggs, milk, salt and pepper sauce with wire whisk until blended. Pour evenly over mixture in dish.
Step
3

Bake uncovered 40 minutes. Top with remaining 1 cup cheese; bake 10 to 15 minutes longer or until edges are deep golden brown and center is set. Let stand 10 minutes before serving.

Nutrition

350 Calories

20g Total Fat

17g Protein

25g Total Carbohydrate

7g Sugars

Nutrition Facts

Serving Size: 1 Serving

Calories: 350

Calories from Fat: 180

Total Fat: 20g; 30%

Saturated Fat: 9g; 46%

Trans Fat: 0g

Cholesterol: 170mg; 57%

Sodium: 850mg; 36%

Potassium: 280mg; 8%

Total Carbohydrate: 25g; 8%

Dietary Fiber: 2g; 8%

Sugars: 7g

Protein: 17g

% Daily Value*:

Vitamin A: 70%; 70%

Vitamin C: 10%; 10%

Calcium: 30%; 30%

Iron: 10%; 10%

Exchanges:

1/2 Starch; 0 Fruit; 1 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 1/2 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 1 High-Fat Meat; 1 1/2 Fat;

Veggie Egg Bake

Veggie Egg Bake

Ingredients

Instructions

Nutrition

Nutrition Facts

Serving Size: 1 Serving

% Daily Value*:

Exchanges:

Carbohydrate Choice

Recipe Tips

{{tipItemHeadingFormat.replace('{0}',props.index + 1)}}

Try These Next

Reviews & Questions Section