Post by amarante on Nov 2, 2016 13:11:13 GMT -5
So easy and not bad considering all of the shortcakes - but Bisquick isn't really a shortcut now anymore than self rising flour is :-)
Excerpt From: Betty Crocker - Betty Crocker the Big Book of Breakfast and Brunch
tomato-pesto brunch bake
prep time: 20 Minutes ✻ start to finish: 1 Hour 5 Minutes ✻ 12 Servings
2½cups Original Bisquick mix
½cup grated Parmesan cheese
¾cup milk
2cups shredded mozzarella cheese (8 oz)
3large tomatoes, cut into thin slices
½cup refrigerated basil pesto
4eggs
½cup whipping cream
1teaspoon salt
½teaspoon white pepper
1 Heat oven to 350°F. In medium bowl, stir Bisquick mix, Parmesan cheese and milk until soft dough forms. With fingers dipped in Bisquick mix, press dough in bottom and ½ inch up sides of ungreased 13x9-inch (3-quart) glass baking dish.
2 Sprinkle 1½ cups of the mozzarella cheese over crust. Layer tomatoes over cheese, overlapping if necessary. Spread pesto over tomatoes.
3 In medium bowl, beat eggs, whipping cream, salt and pepper with fork or whisk until blended. Gently pour mixture over tomatoes. Sprinkle with remaining ½ cup mozzarella cheese.
4 Bake 35 to 40 minutes or until top is golden brown. Let stand 5 minutes before serving. Cut into squares.
1 Serving: Calories 300; Total Fat 19g (Saturated Fat 8g, Trans Fat 1g); Cholesterol 100mg; Sodium 780mg; Total Carbohydrate 21g (Dietary Fiber 1g); Protein 12g % Daily Value: Vitamin A 15%; Vitamin C 6 Value: Vitamin A 15%; Vitamin C 6%; Calcium 30%; Iron 8% Exchanges: 1 Starch, ½ Low-Fat Milk, ½ Vegetable, ½ Lean Meat, 3 Fat Carbohydrate Choices: 1½
Start Happy Tip
The standing time for this dish, like many egg-based dishes, allows it to set before being cut.”
Excerpt From: Betty Crocker - Betty Crocker the Big Book of Breakfast and Brunch
tomato-pesto brunch bake
prep time: 20 Minutes ✻ start to finish: 1 Hour 5 Minutes ✻ 12 Servings
2½cups Original Bisquick mix
½cup grated Parmesan cheese
¾cup milk
2cups shredded mozzarella cheese (8 oz)
3large tomatoes, cut into thin slices
½cup refrigerated basil pesto
4eggs
½cup whipping cream
1teaspoon salt
½teaspoon white pepper
1 Heat oven to 350°F. In medium bowl, stir Bisquick mix, Parmesan cheese and milk until soft dough forms. With fingers dipped in Bisquick mix, press dough in bottom and ½ inch up sides of ungreased 13x9-inch (3-quart) glass baking dish.
2 Sprinkle 1½ cups of the mozzarella cheese over crust. Layer tomatoes over cheese, overlapping if necessary. Spread pesto over tomatoes.
3 In medium bowl, beat eggs, whipping cream, salt and pepper with fork or whisk until blended. Gently pour mixture over tomatoes. Sprinkle with remaining ½ cup mozzarella cheese.
4 Bake 35 to 40 minutes or until top is golden brown. Let stand 5 minutes before serving. Cut into squares.
1 Serving: Calories 300; Total Fat 19g (Saturated Fat 8g, Trans Fat 1g); Cholesterol 100mg; Sodium 780mg; Total Carbohydrate 21g (Dietary Fiber 1g); Protein 12g % Daily Value: Vitamin A 15%; Vitamin C 6 Value: Vitamin A 15%; Vitamin C 6%; Calcium 30%; Iron 8% Exchanges: 1 Starch, ½ Low-Fat Milk, ½ Vegetable, ½ Lean Meat, 3 Fat Carbohydrate Choices: 1½
Start Happy Tip
The standing time for this dish, like many egg-based dishes, allows it to set before being cut.”