Herbed Biscuit Egg Bake

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4 Servings

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Herbed Biscuit Egg Bake Ingredients

Herbed biscuit crust: 7 Eggs
2 c Flour 1 Onion, chopped
1 tb Baking powder 2 c Lightly steamed broccoli
1 ts Salt Flowerets
1 1/2 ts Dried thyme 1 c Grated cheddar cheese
1 ts Dried crushed rosemary 1 ts Garlic powder
1 tb Garlic powder 1/2 ts Dried tarragon
1 ts Lemon pepper 1/2 ts Dried thyme
6 To 7 tablespoons shortening 1/2 ts Lemon pepper
2/3 -3/4 cup milk 1/2 ts Salt (optional)
FILLING:

Instructions for Herbed Biscuit Egg Bake

1. 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. From Geminis MASSIVE MealMaster collection at www.synapse.com/~gemini

Main Ingredient: EggsCuisine: Uncategorized

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Ingredient Insight - look inside this recipe

Eggs Herbs Cheese Broccoli Onion Garlic Tarragon Lemon Milk
for flavor and categorization