2 (7 1/2 oz.) tubes refrigerated buttermilk biscuits
1 1/2 lb. 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. Parmesan cheese
1 1/2 tsp. garlic powder
salt and pepper to taste
1 to 2 Tbsp. butter or margarine, melted

Press and flatten biscuits onto bottom and sides of a greased 11 x 7 x 2-inch 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 cheese, garlic powder, salt, pepper and beef mixture; mix well. Spoon into prepared crust. Drizzle with butter. Bake, uncovered, at 375° for 25 to 30 minutes or until crust is lightly browned. Yield: 6 servings.