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Broccoli Bubble Bake brings together favorite flavors for an easy-to-share brunch delight.
It was a chilly March morning when my sister and I hosted a cozy gathering to celebrate her recent engagement. Our apartment was filled with laughter and the scent of something comforting in the oven. That day, I decided to whip up a Broccoli Bubble Bake to keep brunch lighthearted and easy. I've always had a soft spot for recipes that sneak in veggies, and the sight of frozen broccoli with cheese sauce in the freezer aisle was irresistible. My love for flaky biscuits only sealed the deal. As someone who regularly burns toast, the idea that I could make something impressive with just a can of evaporated milk and some eggs was deeply appealing.
While sautéing mushrooms and onions, which fill any room with an irresistible aroma, I remembered a past baking mishap where evenly spreading toppings was the golden rule learned the hard way. This time, though, I nailed it. I generously sprinkled Colby-Jack, knowing it was everyone's favorite, and watched as the bake turned a glorious golden-brown in the oven. Another trick up my sleeve was waiting a few minutes before slicing to ensure each serving stayed intact and beautiful on the plate. Alongside steaming coffee and mimosas, our brunch became a moment I would replay fondly whenever I made this dish. Turns out, love isn't just in the air—sometimes, it's in the simple, hearty meals we gather around.
Ingredients
- 1 teaspoon canola oil
- 1 (8-ounce) package mushrooms finely chopped
- 1 medium onion finely chopped
- 1 (16.3-ounce 8-count) package refrigerated large flaky biscuits
- 1 (10-ounce) package frozen broccoli with cheese sauce
- 3 eggs
- 1 (5-ounce) can evaporated milk
- 1 teaspoon Italian seasoning
- 1/2 teaspoon garlic powder
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- 1 1/2 cups Colby-Jack cheese shredded
Directions
- Preheat oven to 350 degrees F.
- Coat a 9x13-inch baking dish with nonstick spray.
- In a large skillet over medium-high heat, add the canola oil.
- Add the mushrooms and the onions to the hot oil and cook, while stirring occasionally, until tender, about 4-6 minutes.
- Transfer the biscuits from the packaging and cut each of the biscuits into 8 wedges.
- Add the biscuit pieces to the prepared baking dish, spreading them out evenly.
- Top the biscuit layer evenly with the mushroom-onion mixture.
- Cook the frozen broccoli with cheese sauce according to the package directions.
- Spoon the broccoli with cheese sauce evenly over the mushroom-onion mixture.
- In a large bowl, add the eggs, the evaporated milk, the Italian seasoning, the garlic powder, the salt, and the pepper and whisk to combine.
- Pour the egg mixture evenly over the broccoli with cheese sauce layer.
- Sprinkle the Colby-Jack cheese evenly on top of the casserole.
- Bake until the casserole is golden-brown, about 25-30 minutes.
- Serve hot.
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