HAM 'N CHEESE OMELET BAKE
Ingredients:
1 box (10 oz) frozen broccoli & cheese flavored sauce
1 can (10.2 oz) refrigerated biscuits
10 eggs
1 1/2 cups milk
1 teaspoon ground mustard
Salt and pepper, if desired
2 cups diced cooked ham
1/3 cup chopped onion
1 cup shredded Cheddar cheese (4 oz)
1 cup shredded Swiss cheese (4 oz)
1 jar (4.5 oz) sliced mushrooms, drained
Method:
- Heat oven to 350 degrees F. Cut small slit in center of broccoli & cheese sauce pouch. Microwave on High 3 to 4 minutes, rotating pouch 1/4 turn once halfway through microwaving. Set aside to cool slightly.
- Meanwhile, spray bottom only of 13x9-inch (3-quart) glass baking dish with non-stick cooking spray. Separate dough into 5 biscuits. Cut each biscuit into 8 pieces; arrange evenly in dish.
- In large bowl, beat eggs, milk, mustard, salt and pepper with wire whisk until well blended. Stir in ham, onion, cheeses, mushrooms and cooked broccoli & cheese sauce. Pour mixture over biscuit pieces in dish. Press down with back of spoon, making sure all biscuit pieces are covered with egg mixture.
- Bake 40 to 50 minutes or until edges are deep golden brown and center is set. Let stand 10 minutes before serving. Cut into squares.
- High Altitude (3500-6500 ft): Heat oven to 375 degrees F.
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Breakfast / Brunch