My mom used to make a betty crocker recipe called something like “impossible hamburger pie,” that consisted of bisquick, eggs, and some kind of filling and cheese. I had the idea to try the same recipe structure, using gluten-free biscuit mix instead. It is fantastic, and easy, and can be made with nearly any ingredients. Perfect go-to weeknight meal (plus leftovers were delish for lunch).
- 1/2 cup gluten free biscuit mix (or regular mix)
- 1 cup milk (regular or dairy free)
- 2 eggs
- 1 lb meat or meatless filling (I used garlic pork sausage. You could use mushrooms, veggie meat product, ground beef or lamb, etc)
- 1 onion, chopped
- 1 bunch kale, washed and chopped
- 1 cup sharp cheddar or your favorite cheese
Whisk the biscuit mix, milk and egg together. Set aside.
Brown the meat or meatless filling in a large pan over medium high heat. Add the onion and stir to cook until transparent. Remove to a greased pie pan. Cook the kale in the same pan with a drizzle of olive oil and pinch of salt until wilted. Add to pie pan. I sprinkled in some chopped basil, just because I had some growing at the time. Green onions and other fresh herbs would be great as well.
Pour the egg mixture evenly over the fillings in the pie pan. Top with the shredded cheese and bake for 30-35 minutes in a 400 F oven or until a knife inserted into the center comes out clean. As with most gluten free baking, the cook time can be a bit longer. If you are using regular biscuit mix, cut the time by 5 minutes.