3 ea eggs
1/2 cup milk
1/2 tsp rosemary
1/2 tsp basil
1 1/2 cups baking mix
4 oz Monterey Jack Cheese, 1 inch cubes
1 tbsp black olives, chopped
1 tbsp green chiles, chopped
1 tbsp sun dried tomatoes, optional
1. Preheat oven to 400 degrees. Grease an 8-inch pie plate.
2. Cut cheese into 1-inch cubes. Fit the steel knife blade into the work bowl. Process cheese until chopped into 1/4 inch pieces. Remove 1/2 cup cheese from bowl and set aside for topping.
3. Add eggs, milk, rosemary, basil and biscuit mix to cheese in bowl. Process until batter is smooth, 10-15 seconds, stopping machine once to scrape down sides of bowl with rubber spatula.
NOTE: Add some or all of the following: tablespoon of chopped green chiles, tablespoon of chopped black olives, or a tablespoon of chopped sun-dried tomatoes (packed in oil or rehydrated). Stir in gently.
4. Pour into prepared pie plate. Sprinkle top of batter with remaining cheese. Bake until bread is light golden brown, about 20 minutes. Cut into wedges to serve.