I made this for the first time and it's a keeper! WOW!
It's so delicious. We'll be keeping this one on the rotation.
Sorry about the "centered" format for the recipe. I need to remember to type the recipe up first THEN add the picture. It messes up the format if you do it the other way.
Ham 'n Cheese Omelet Bake
Prep: 15 minutes
Total: 1 hr., 15 minutes
1 (10.2 0z.) can Grands! flaky layer refrigerated biscuits (5 or 8 count)
10 eggs
1 1/2 c. milk
1/2-1 t. ground mustard
salt & pepper, if desired
2 c. diced, cooked ham
1/2 t. onion powder (or 1/3 c. onion chopped)
1 c. cheddar cheese, shredded (4 oz.)
1 c. Swiss cheese, shredded (4 oz.) **I used 1/2 pack of sliced Swiss cheese and broke it into bite-sized pieces
1 jar (4.5 oz) sliced mushrooms, drained- opt.
1. Heat oven to *350.
2. Spray bottom only of 9x13" glass baking dish with cooking spray. Separate dough into individual biscuits. Cut each biscuit into 4 pieces; arrange evenly in baking dish. (See photo above.)
3. In a large bowl, beat eggs, milk, mustard, salt & pepper with whisk until well-blended. Stir in ham, onion, both cheeses, and mushrooms. Pour mixture over biscuit pieces in dish. Press down with back of spoon, making sure all biscuit pieces are covered with egg mixture.
4. Bake at 350* for 40-50 minutes or until edges are deep golden brown and center is set. Let stand 10 minutes before serving. Cut into squares.
??Want to make this a complete meal?
Add- 1 box (10 oz) green giant frozen broccoli & cheese flavored sauce
In Step #1, heat the oven, then cut small slit in center of broccoli pouch. Microwave on high for 3-4 minutes, rotating pouch 1/4 turn once halfway through microwaving. Set aside to cool slightly.
Add to mixture in Step #3 before pouring the mixture over the biscuits.
No comments:
Post a Comment