Recipe: Egg and Vegetable Puff (using Bisquick)

EGG AND VEGETABLE PUFF

6 eggs, beaten
2 cups milk
1 cup Bisquick
1 onion, chopped
Sundried tomatoes, mushrooms, or other vegetables, cut in bite-sized pieces
1 (8-ounce) package shredded Colby or Cheddar cheese

Preheat oven to 350 degrees F. Grease a 9x13-inch casserole dish.

In a bowl, stir together eggs, milk, and Bisquick; set aside.

Saute vegetables and stir into egg-Bisquick mixture. Add cheese. Pour into the prepared casserole.

Bake for 40 to 50 minutes.

Brook Farm Inn Bed and Breakfast, Lenox, Massachusetts

Makes 8 servings
From: Recipelink.com
Source: Great Country Inns of America Cookbook by James Stroman, Jennifer Wauson, and Kevin Wilson