PILLSBURY BISCUIT EGG BAKE RECIPES

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HAM AND BISCUIT EGG BAKE RECIPE - PILLSBURY.COM



Ham and Biscuit Egg Bake Recipe - Pillsbury.com image

Try a hearty breakfast for two that gets a jump start from frozen biscuits.

Provided by Pillsbury Kitchens

Total Time 1 hours 0 minutes

Prep Time 20 minutes

Yield 2

Number Of Ingredients 7

2 biscuits from 1 bag (25 oz) frozen Pillsbury™ Grands!™ Southern Style Biscuits (12 Count)
1 cup frozen broccoli cuts
2 eggs
1/2 cup milk
1/4 teaspoon ground mustard
1/2 cup diced cooked ham
1/2 cup shredded sharp Cheddar cheese (2 oz)

Steps:

  • Heat oven to 350°F. Place biscuits on cutting board; let stand 10 minutes to thaw.
  • In small microwavable bowl, microwave broccoli uncovered on High 1 minute; drain on paper towel.
  • In medium bowl, beat eggs, milk and mustard with wire whisk until blended. Stir in ham, cheese and broccoli.
  • Spray 8x4-inch (1-quart) glass loaf dish or 1-quart casserole with cooking spray. Cut each biscuit into 8 pieces; arrange evenly in dish. Pour egg mixture over biscuit pieces in dish. Press down with back of spoon, making sure all biscuit pieces are covered with egg mixture.
  • Bake 30 to 35 minutes or until edges are golden brown and center is set. Let stand 5 minutes before serving.

Nutrition Facts : Calories 480 , CarbohydrateContent 29 g, CholesterolContent 265 mg, FatContent 2 1/2 , FiberContent 2 g, ProteinContent 29 g, SaturatedFatContent 12 g, ServingSize 1 Serving, SodiumContent 1330 mg, SugarContent 7 g, TransFatContent 4 1/2 g

TACO BUBBLE-UP BAKE RECIPE - PILLSBURY.COM



Taco Bubble-Up Bake Recipe - Pillsbury.com image

Try this easy-prep Mexican casserole with bubble-up biscuits. Add your favorite fresh toppings.

Provided by Pillsbury Kitchens

Total Time 50 minutes

Prep Time 20 minutes

Yield 8

Number Of Ingredients 8

1 lb lean (at least 80%) ground beef
1 package (1 oz) Old El Paso™ original taco seasoning mix
2/3 cup water
1 can (10 oz) Old El Paso™ red enchilada sauce
1 can (15 oz) Progresso™ black beans, drained, rinsed
2 cups shredded Mexican cheese blend (8 oz)
1/2 cup thinly sliced green onions
1 can (16.3 oz) refrigerated Pillsbury™ Grands!™ Flaky Layers Buttermilk Biscuits (8 Count)

Steps:

  • Heat oven to 375°F. Spray 13x9-inch (3-quart) glass baking dish with cooking spray.
  • In 12-inch skillet, cook beef over medium-high heat, stirring frequently, until thoroughly cooked; drain. Stir in taco seasoning mix and water. Cook 3 to 4 minutes, stirring frequently, until thickened. Stir in enchilada sauce, black beans, 1 cup of the shredded cheese and the green onions.
  • Separate dough into 8 biscuits. Cut each into 8 pieces. In large bowl, using rubber spatula, mix biscuit pieces and beef mixture, stirring gently to combine.
  • Spoon evenly into baking dish.
  • Bake 20 to 25 minutes or until biscuits are golden brown and thoroughly baked in center of casserole. Sprinkle remaining cheese over top. Bake about 5 minutes or until cheese is melted. Sprinkle with additional sliced green onions, if desired.

Nutrition Facts : Calories 450 , CarbohydrateContent 41 g, CholesterolContent 60 mg, FatContent 3 , FiberContent 4 g, ProteinContent 23 g, SaturatedFatContent 10 g, ServingSize 1 Serving, SodiumContent 1100 mg, SugarContent 6 g, TransFatContent 1/2 g

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