Veggie Egg Bake

Enjoy this cheesy bread pudding that’s made using eggs, Pillsbury® Grands!® biscuits and Green Giant® vegetables - a meatless savory dinner.

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Servings 8

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( 9 ) Ratings

9 Ratings

5 Stars 18%

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2 Stars 27%

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ingredients 11
Prep Time 15 min
Total Time 1 hr 20 min

Ingredients

1: tablespoon olive oil

1: can (10.2 oz) Pillsbury® Grands!® Flaky Layers refrigerated original biscuits (5 biscuits)

1: box (9 oz) Green Giant® frozen chopped spinach, thawed, squeezed to drain

1: cup Green Giant® Valley Fresh Steamers™ Niblets® 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

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Directions

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