Spinach, Feta and Egg Bubble-Up Bake

Prep 20 min
Total 55 min
Ingredients 11
Servings 8

This egg casserole combines spinach, red bell pepper and salty feta cheese for a delicious new take on breakfast or brunch. MORE+ LESS-

By Pillsbury Kitchens

Updated September 11, 2018

Ingredients

tablespoons olive oil

1/2

cup chopped red bell pepper

1 1/2

teaspoons finely chopped garlic

package (5 oz) baby spinach, coarsely chopped

can (10.2 oz) Pillsbury™ Grands!™ Homestyle refrigerated Buttermilk biscuits (5 biscuits)

eggs

1 1/2

cups half-and-half

1/4

teaspoon salt

1/4

teaspoon pepper

1 1/2

cups crumbled feta cheese (6 oz)

Sliced green onions or chopped chives, if desired

Steps

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1

Heat oven to 350°F. Spray 13x9-inch (3-quart) baking dish with cooking spray.
2

In 10-inch skillet, heat oil over medium-high heat. Add bell pepper; cook 3 to 4 minutes, stirring frequently, until tender. Add garlic; cook 30 to 60 seconds or until fragrant. Gradually add spinach, and cook until just wilted. Remove skillet from heat.
3

Separate dough into 5 biscuits; cut each into 8 pieces, and place evenly in dish.
4

In large bowl, beat eggs, half-and-half, salt and pepper with whisk until mixed well; stir in spinach mixture and cheese. Pour over biscuits in dish.
5

Bake 30 to 35 minutes or until knife inserted in center comes out clean and biscuits are deep golden brown. Garnish with green onions.

Expert Tips

Adding 1/4 teaspoon crushed red pepper flakes to the egg mixture before baking will add a touch of heat.
Cut-up biscuits take the place of bread in this strata-like dish. Biscuits will be deep golden brown when bubble-up bake is done.

Nutrition Information

Nutrition Facts

Serving Size: 1 Serving

Calories: 450
Calories from Fat: 300

% Daily Value

Total Fat: 34g; 52%
Saturated Fat 17g 85% Trans Fat 1g
Cholesterol: 310mg; 103%
Sodium: 730mg; 31%
Potassium: 260mg; 7%
Total Carbohydrate: 21g; 7%
Dietary Fiber 1g 4% Sugars 6g
Protein: 15g

% Daily Value*:

Vitamin A: 60%; 60%
Vitamin C: 15%; 15%
Calcium: 20%; 20%
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; 1/2 Lean Meat; 0 High-Fat Meat; 5 1/2 Fat;