Florentine brunch bake with biscuit crust
1-1/2 cup biscuit mix
1/2 cup milk
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1 small onion, chopped
2 cups grated Parmesan cheese
2 cups small-curd cottage cheese
2 teaspoons minced garlic
1 10-ounce package fresh baby spinach,
lightly steamed and squeezed dry
Makes 10 to 12 servings.
In a medium bowl, combine biscuit mix, milk and 2 eggs. Add onion. Spread mixture in bottom of a greased 13-by-8-inch baking dish. In a separate bowl, mix remaining eggs, cheeses, garlic and spinach. Carefully spoon over first layer. Cover and refrigerate overnight.
Heat oven to 350 degrees. Uncover dish and bake for 30 minutes, or until center is set. Remove from oven. Let stand 5 minutes before cutting. Sprinkle each serving with 1 tablespoon of the cheese.
Nutritional information per serving: 261 calories (462 percent from fat), 13.4 g fat (6.4 g saturated, 4.8 g monounsaturated), 131.2 mg cholesterol, 18.9 g protein, 16 g carbohydrates, 1.2 g fiber, 765.6 mg sodium.