Broccoli-Mushroom Bubble Bake

• 1 teaspoon canola oil
• 1/2 pound fresh mushrooms, finely chopped
• 1 medium onion, finely chopped
• 1 tube (16.3 ounces) large refrigerated flaky biscuits
• 1 package (10 ounces) frozen broccoli with cheese sauce
• 3 large eggs
• 1 can (5 ounces) evaporated milk
• 1 teaspoon Italian seasoning
• 1/2 teaspoon garlic powder
• 1/2 teaspoon salt
• 1/4 teaspoon pepper
• 1-1/2 cups shredded Colby-Monterey Jack cheese

1. Preheat oven to 350u0b0. In a large skillet, heat oil over medium-high heat. Add mushrooms and onion; cook and stir until tender, 4-6 minutes.
2. Cut each biscuit into eight pieces; place in a greased 13x9-in. baking dish. Top with mushroom mixture.
3. Cook broccoli with cheese sauce according to package directions. Spoon over mushroom mixture.
4. In a large bowl, whisk eggs, milk and seasonings; pour over top. Sprinkle with cheese. Bake until golden brown, 25-30 minutes.

canola oil, mushrooms, onion, flaky biscuits, cheese sauce, eggs, milk, italian seasoning, garlic, salt, pepper, cheese

Taken from www.tasteofhome.com/recipes/broccoli-mushroom-bubble-bake/ (may not work)