Spinach Beef Biscuit Bake

2 tubes (7-1/2 oz each) refrigerated buttermilk biscuits
1-1/2 lbs. ground beef
1/2 c. finely chopped onion
2 eggs
1 10 oz pkg frozen chopped spinach, thawed and squeezed dry
1 4 oz can mushroom stems and pieces, drained
4 oz crumbled feta or shredded Monterey Jack cheese
1/4 c. grated Parmesan cheese
1-1/2 t. garlic powder
Salt and pepper to taste
1 to 2 T butter or margarine, melted

Press and flatten biscuits onto the bottom and up the sides of a greased 11-in. x 7-in. x 2-in. baking dish; set aside. In a skillet over medium heat, cook beef and onion until meat is no longer pink; drain. In a bowl, beat eggs. Add spinach and mushrooms; mix well. Stir in the cheeses, garlic powder, salt, pepper and beef mixture; mix well. Spoon into prepared crust. Drizzle with butter. Bake, uncovered, at 375 for 25-30 minutes or until crust is lightly browned.
Yield: 6 servings

Variation: I omitted the biscuits and added a can of cream of mushroom soup and just baked it. It was very good! (And cut down on the carbs…)

Michelle, 2003