Let's Have Brunch - Spinach, Feta and Egg Bubble-Up Bake
With the summer gardens producing great fresh veggies, it's nice to use them in new recipes. This one comes from the Pillsbury website. If you are a lover of spinach and feta combos, then this easy recipe will be a great addition to your brunch menu. If you don't have your own fresh veggies then you can purchase them at a farmer's market or at the grocers.
3. Separate dough into 5 biscuits; cut each into 8 pieces, and place evenly in dish.
4. In a 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 or chives.
Spinach, Feta and Egg Bubble-Up Bake
2 tablespoons olive oil
1/2 cup chopped red bell pepper
1-1/2 teaspoons finely chopped garlic
5 ounces baby spinach, coarsely chopped
1 - can Pillsbury Grands Homestyle refrigerated Buttermilk Biscuits (5 biscuits)
10 eggs
1-1/2 cups half-and-half
1/4 teaspoon salt
1/4 teaspoon ground pepper
1-1/2 cups (6 ounces) crumbled feta cheese
Sliced green onions or chopped chives
1. Heat oven to 350 degrees F. Spray a 13x9 (3 quart) baking dish with cooking spray.
2. In a 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 a 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 or chives.
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