Breakfast Egg Bake

20131026-110919.jpgYield: 6

Ingredients:

1 package of “Pillsbury Grands Biscuits”
6 large eggs
½ cup milk (I used low-fat)
1 Tbsp olive oil
½ red onion; chopped
¼ cup chopped green onions
2 zucchinis; chopped
1 big handful of spinach; coarsely chopped
½ cup shredded cheese (I used reduced fat cheddar)
1 tsp garlic powder
Pinch of salt and pepper
Chopped green onions for garnish
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Steps:
1. Preheat oven to 350.  In a frying pan on medium, add oil, chopped zucchini and onion and sauté until light brown. Add spinach to pan and sauté for 3 minutes until it looks wilted.

2. In a large bowl, whisk eggs, cheese, milk, spices, and sautéed vegetables until combined. Pour in greased 9 by13 inch baking dish.
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3. Cut 6 large biscuits into 1 inch squares. Put on top of egg mixture and bake for 30 minutes. When done, sprinkle with chopped green onions and serve!
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Birthday Ice Cream Cake


Yield: 10

Ingredients:

1 box Betty Crocker SuperMoist butter recipe chocolate cake mix
Water, butter and eggs called for on cake mix box
1 gallon of mint chocolate chip ice cream, slightly softened
1 ½ cups Cool Whip
8 drops green food color
Chocolate chips and sprinkles for decoration

Steps:
1. Heat oven to 350 degrees. Grease bottoms only of two 9-inch round cake pans; line bottoms with waxed paper. Make cake batter as directed on box. Spoon evenly into pans.

2. Bake as directed on box for 9-inch rounds. Cool in pans 10 minutes. Remove from pans to cooling racks. Remove waxed paper. Cool completely.

3. Line 9-inch round cake pan with foil. Spoon and spread ice cream evenly in pan. Cover with foil; freeze until completely frozen, about 2 hours.
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4. On serving plate, place 1 cake layer with rounded side down. Remove ice cream from pan; peel off foil. Place on top of cake. Top with remaining cake layer, rounded side up.
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5. In medium bowl, lightly mix Cool Whip and food color until combined and Cool Whip is the color of “mint”.
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6. Frost side and top of cake with whipped cream. Top with chocolate chips and sprinkles for decoration. Freeze about 2 hours or until firm. Let stand at room temperature 10 minutes before serving.

*Tip- Place foil or wax paper around the bottom of the cake to prevent frosting from getting on dish.

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