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8

Veggie Egg Bake

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

Enjoy this cheesy bread pudding that’s made using eggs, Pillsbury™ Grands!™ biscuits and vegetables - a meatless savory dinner. MORE+ LESS-

By Pillsbury Kitchens

October 18, 2016

Ingredients

tablespoon olive oil

can (10.2 oz) Pillsbury™ Grands!™ Flaky Layers refrigerated Original biscuits

box (9 oz) frozen chopped spinach, thawed, squeezed to drain

cup frozen corn

1/2

cup chopped green onions (8 medium)

1/2

medium red bell pepper, chopped (1/2 cup)

cups shredded Cheddar-Monterey Jack cheese blend (8 oz)

eggs

1 1/2

cups milk

teaspoon salt

1/2

to 1 teaspoon red pepper sauce

Steps

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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.

Expert Tips

You can choose to add 1 to 2 pounds of cooked and drained bulk Italian pork sausage to this bread pudding.
Serve with fresh fruit, such as sliced pineapple and raspberries.
This twist on bread pudding will remind you of a breakfast dish.

Nutrition Information

Nutrition Facts

Serving Size: 1 Serving

Calories: 350
Calories from Fat: 180

% Daily Value

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;