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Nutritional Info
  • Servings Per Recipe: 4
  • Amount Per Serving
  • Calories: 213.3
  • Total Fat: 5.6 g
  • Cholesterol: 1.6 mg
  • Sodium: 805.6 mg
  • Total Carbs: 26.3 g
  • Dietary Fiber: 1.4 g
  • Protein: 9.3 g

View full nutritional breakdown of Easy Vegetable Bisquick Bake calories by ingredient
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Easy Vegetable Bisquick Bake

Submitted by: ECRONIN7787
Easy Vegetable Bisquick Bake

Introduction

This is a quick and easy bisquick pie recipe that satisfies your cheesy quiche craving. This blend of veggies is my personal favorite, but you can sub out your favorites (keeping in mind their calories!) if you want. This is a great way to use leftover veggies from last night's dinner, or use up what is about to go bad in the fridge!

Have one full quarter of the pie for a yummy dinner or brunch, or have an 8th of the pie as a side dish to your favorite soup or salad
This is a quick and easy bisquick pie recipe that satisfies your cheesy quiche craving. This blend of veggies is my personal favorite, but you can sub out your favorites (keeping in mind their calories!) if you want. This is a great way to use leftover veggies from last night's dinner, or use up what is about to go bad in the fridge!

Have one full quarter of the pie for a yummy dinner or brunch, or have an 8th of the pie as a side dish to your favorite soup or salad

Number of Servings: 4

Ingredients

    1/2 cup Chopped Onion
    2 Cloves Garlic, chopped
    1 Cup Mushrooms, chopped
    Frozen Green Giant Broccoli and Cheese Sauce, 1 (10 oz) Box, Defrosted
    Frozen Green Giant Chopped Spinach, 1 (9 oz) box, defrosted
    2/3 Cup Bird's Eye Classic Mixed Vegetables, Defrosted
    3/4 Cup Heart Smart Bisquick
    1/2 Cup Egg Substitute (like Egg Beaters)
    1 Cup Almond Breeze Unsweetened Almond Milk, Original Flavor
    1 TBS Kraft Fat Free Mozzarella
    1/4 Cup+2 TBS Kraft Reduced Fat Parmesan Style topping (divided)
    Salt and Pepper to taste

Directions

Preheat oven to 400. In a 10 Inch Pie pan, spray with non-stick cooking spray, then sprinkle 2 tablespoons of the Parmesan Topping into the bottom of the pan

Spray a nonstick frying pan with non-stick cooking spray and add the onions. Saute on medium-low heat until translucent, and add garlic. Saute an additional 2 minutes, and add Mushrooms. Saute onions, garlic, and mushrooms until most of the moisture has evaporated from the mushrooms (about 7 minutes)

While the veggies are cooking in the pan, In a medium bowl, combine bisquick, almond milk, egg substitute, and salt and pepper to taste (keep in mind there is plenty of sodium in the broccoli and cheese sauce, so I recommend going light on the salt, I use just a pinch if any). Mix until thoroughly blended and set aside

Once mushrooms, onions, and garlic are done, add the remainder of the veggies (into the same pan if you like to save on cleanup). Mix well making sure all are evenly distributed.

Pour the veggies into the coated pie pan, making sure the mixture is spread evenly and flat in the pan, pressing down on the it as you go. Pour the bisquick mixture evenly over the top of the veggies. Top with the remainder of the parmesan and mozzarella cheese.

Bake at 400 for 30-35 minutes, or until a knife comes out clean and the top is golden brown and crusty.

Cut into 4 even quarters for 4 main course meals, or 8ths for a great 105 calorie side dish. This refrigerates well (heat up in the toaster oven) and is great for lunch brunch, dinner, or anytime! Enjoy!

Serving Size: Makes 4 quarter main meal slices, or 8 Side dish slices

Number of Servings: 4

Recipe submitted by SparkPeople user ECRONIN7787.






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