Ham 'n Cheese Omelet Bake

Submitted by Patti Wilson
This recipe was a HIT at our Easter brunch!


1 (10-oz) box Green Giant Frozen Broccoli & Cheese Flavored Sauce

1 can (8 biscuits) Pillsbury Grands! Flaky Layers Refrigerated Original Biscuits

12 eggs

1 1/2 cup milk

1 tsp dry ground mustard

Salt and pepper

2 heaping cups diced cooked ham

1/3 cup chopped onion

2 cups shredded Colby and Montery Jack Cheese

1 (4.5-oz) jar Green Giant Sliced mushrooms, drained (or 1/2 cup fresh mushrooms, sliced)


Heat oven to 350. Cut small slit in center of broccoli and cheese sauce pouch. Microwave on High for 2-4 minutes, rotating pouch 1/4 turn once halfway through. Set aside to cool slightly.

Meanwhile, spray bottom only of 13x9 glass baking dish. Separate dough into 8 biscuits. Cut (pizza cutter works great) each biscuit into 8 pieces; arrange evenly in sprayed dish.

In large bowl, beat eggs, milk, mustard, salt and pepper until well blended. Stir in ham, onion, cheese, mushroom and broccoli with cheese sauce. Pour over biscuit pieces. Press down with the back of spoon, making sure all biscuit pieces are covered with egg mixture.

Bake 350 for 40-50 minutes or until edges are deep golden brown and center is set. Let stand 10 minutes before serving.