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Buttermilk Monterey Jack Bread with Rosemary & Basil

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Submitted by diva

Buttermilk Monterey Jack Bread with Rosemary and Basil recipe

YIELD

12 servings

PREP

20 min

COOK

30 hrs

READY

1 hrs

Ingredients

4 115.6
OUNCES ML/G MONTEREY JACK CHEESE
cubed
3 3
LARGE LARGE EGGS
½ 118
CUP ML MILK
½ 2.5
TEASPOON ML ROSEMARY LEAVES
dried
½ 2.5
TEASPOON ML BASIL
dried *
1 ½ 355
CUPS ML BUTTERMILK BISCUITS
mix *
1 15
TABLESPOON ML BLACK OLIVES
chopped
1 15
TABLESPOON ML GREEN CHILI PEPPERS
chopped
1 15
TABLESPOON ML TOMATOES
chopped, diced

Directions

Preheat oven to 400℉ (200℃).

Grease an 8-inch pie plate. Cut cheese into 1-inch cubes.

Fit the steel knife blade into the work bowl.

Process cheese until chopped into ¼ inch pieces.

Remove ½ cup cheese from bowl and set aside for topping.

Add eggs, milk and other ingredients to form the dough.

Bake until browned, about 30 minutes.

* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 30g (1.1 oz)
Amount per Serving
Calories 41 65% from fat
 % Daily Value *
Total Fat 3g 5%
Saturated Fat 1g 7%
Trans Fat 0g
Cholesterol 58mg 19%
Sodium 55mg 2%
Total Carbohydrate 0g 0%
Dietary Fiber 0g 0%
Sugars g
Protein 6g
Vitamin A 3% Vitamin C 1%
Calcium 5% Iron 2%
* based on a 2,000 calorie diet How is this calculated?
 

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