Try this Herbed Biscuit Egg Bake recipe, or contribute your own.
Suggest a better description1. To make biscuit crust: Into bowl, sift flour, baking powder, and salt. Add the garlic powder, lemon pepper, thyme, and rosemary. With pastry blender or 2 knives, used scissor-fashion, cut in shortening until mixture is like coarse corn meal. Make well in center; pour in 1/2 cup milk. With fork, mix lightly and quickly. Add enough more milk to form dough, just moist enough to leave sides of bowl and cling to fork as ball. Knead a few times, working gently, until a dough is formed. 2. Press the biscuit dough into an 8" x 8" inch pan, lining bottom and sides. Depending upon how thick you want the crust, there may be a little left over -- it can be used for biscuits baked on the side or as a crust for a smaller individual dish. 3. Lightly cook the chopped onions -- either steam, saute, or cook in the microwave for a few minutes. Spread the onion over the dough in the pan. 4. In a bowl, mix the eggs, tarragon, thyme, garlic powder, lemon pepper, and salt if desired. Pour into crust. 5. Add the broccoli flowerets to the egg mixture in the crust. Sprinkle the cup of grated cheddar cheese over the top. Bake in a 400 degree oven for 35-40 minutes. Note: You can vary the ingredients by using different vegetables, cheeses, or meats in the filling. You can also substitute your favourite herbs in the crust.
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Serving Size: 1 Serving (690g) | ||
Recipe Makes: 4 Servings | ||
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Calories: 1060 | ||
Calories from Fat: 486 (46%) | ||
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Amt Per Serving | % DV | |
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Total Fat 54g | 72 % | |
Saturated Fat 19.7g | 99 % | |
Monounsaturated Fat 19.4g | ||
Polyunsanturated Fat 6.7g | ||
Cholesterol 1880.3mg | 579 % | |
Sodium 1096.5mg | 38 % | |
Potassium 1025.2mg | 27 % | |
Total Carbohydrate 71.7g | 21 % | |
Dietary Fiber 5.2g | 21 % | |
Sugars, other 66.5g | ||
Protein 72.5g | 104 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 1060
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