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