 | | Impossible Brunch Pie |
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1 pkg. (10 oz.) frozen chopped broccoli or chopped spinach or 1 pkg. (8 oz.) frozen asparagus spears, cooked and drained
1 c. dairy sour cream
1 c. creamed cottage cheese
1/2 c. Bisquick baking mix
1/4 c. margarine or butter, melted
2 eggs
1 tomato, peeled and thinly sliced
1/4 c. grated Parmesan cheese
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| Instructions |
| Heat oven to 350 degrees. Grease pie plate, 9 x 1 1/4 inches. Spread broccoli in plate. Beat sour cream, cottage cheese, baking mix, margarine and eggs until smooth, 15 seconds in blender on high or 1 minute with hand beater. Pour into plate. Top with tomatoes; sprinkle with Parmesan cheese. Bake until knife inserted between center and edge comes out clean, about 30 minutes. Cool 5 minutes. 6 to 8 servings High Altitude (3500 to 6500 feet): Use pie plate, 10 x 1 1/2 inches. Bake about 35 minutes. |
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