Saturday, February 6, 2010

Ham 'n Cheese Omelet Bake

This was pretty good. Not my most favorite breakfast, but still quite good. We all (but Julie and Derek of course - allergies) liked it and I'll make it again for sure!

Got it from the Pillsbury Bake-off Prize-Winning Recipes book...

Ham 'n Cheese Omelet Bake

10 oz frozen broccoli and cheese flavored sauce
1 can Pillsbury Grands Flaky Layers refrigerated original biscuits (5 biscuits)
10 eggs
1 1/2 cups milk
1 tsp ground mustard
salt & pepper to taste
2 cups diced ham
1/3 cup chopped onion
1 cup shredded cheddar cheese
1 cup shredded swiss (I used Monterey Jack instead)
4.5 oz jar sliced mushrooms, drained (if desired - I didn't use)

1. Heat oven to 350 degrees. Cut small slit in center of broccoli and cheese sauce pouch. Microwave on high 3 to 4 minutes. Set aside to cool slightly.
2. Meanwhile, spray bottom of 9x13 baking dish with cooking spray. Separate dough into 5 biscuits. Cut each biscuit into 8 pieces, arrange evenly in baking dish.
3. In large bowl, beat eggs, milk, mustard, salt and pepper with wire whisk until well blended. Stir in ham, onion, both cheeses, mushrooms and cooked broccoli and 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.
3. Bake 40 to 50 minutes or until edges are deep golden brown and center is set. Let stand 10 minutes before serving.

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