1 (12-ounce) can refrigerated fluffy buttermilk biscuits
1 1/2 teaspoons rubbed sage
1/2 teaspoon pepper
5 cups low-salt chicken broth
2/3 cup chopped celery
2/3 cup chopped onion
2 large egg whites, lightly beaten
How to Make It
Slice hard-cooked eggs in half lengthwise; carefully remove yolks. Chop egg whites; set aside. Reserve yolks for another use.
Crumble McPherson Corn Bread; set aside. Bake biscuits according to package directions; let cool. Tear 8 biscuits into small pieces; reserve remaining 2 biscuits for another use. Combine chopped egg whites, crumbled corn bread, torn biscuits, sage, and pepper in a large bowl, and set aside.
Bring broth to a boil in a saucepan. Add celery and onion. Reduce heat; simmer, uncovered, 5 minutes. Add broth mixture to corn bread mixture; stir well. Add beaten egg whites; stir well. Spoon mixture into a 2-quart casserole coated with cooking spray. Bake, uncovered, at 400° for 45 minutes.
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