Ingredients
3 1/3
cups Original Bisquick™ mix
1
cup milk
1
teaspoon dried rosemary leaves, crumbled
1
clove garlic, finely chopped
5
small fresh portabella or regular white mushrooms, sliced
1
medium red bell pepper, sliced
1
medium yellow or green bell pepper, sliced
1
small zucchini, thinly sliced
2
tablespoons olive or vegetable oil
4
eggs
3
cups milk
2
tablespoons olive or vegetable oil
1
teaspoon pepper
8
medium green onions, sliced (1/2 cup)
2
cups shredded Monterey Jack cheese (8 oz)
Preparation
Heat oven to 450°F. In large bowl, stir biscuit ingredients until soft dough forms. Drop dough by heaping tablespoonfuls onto ungreased cookie sheet.
Bake 8 to 10 minutes or until golden. Meanwhile, in ungreased 15x10- or 13x9-inch pan, toss roasted vegetable ingredients until evenly coated with oil; arrange in single layer.
After removing biscuits from oven, bake vegetables 15 to 20 minutes, stirring occasionally, until crisp-tender. Cover vegetables; refrigerate until needed. Meanwhile, in large bowl, beat eggs, milk, oil and pepper with wire whisk or electric mixer on low speed until blended.
Break biscuits into random-sized pieces; spread in ungreased 13x9-inch (3-quart) glass baking dish. Pour egg mixture over biscuits. Sprinkle with onions and cheese. Cover; refrigerate at least 8 hours but no longer than 24 hours.
When ready to bake, heat oven to 350°F. Stir biscuit mixture in dish. Top with vegetables. Bake 1 hour 10 minutes to 1 hour 25 minutes or until top is golden brown and knife inserted in center comes out clean. Serve warm.
