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Saturday, April 22, 2006
Breakfast/Brunch Recipes: Ham & Cheese Omelet Bake
Here's a recipe from our regular contributor, Sue B. :) This would make a lovely dish to serve at a family breakfast or brunch. The only thing I would change is to use fresh sliced mushrooms instead of canned. (I've never been a big fan of canned mushrooms.)
FROM: SUE B.
HAM 'N CHEESE OMELET BAKE
INGREDIENTS: 1 (10 oz.) box Green Giant Frozen Broccoli & Cheese Flavored Sauce, 1 (10.2 oz.) can (5 biscuits) Pillsbury Grands! Flaky Layers Refrigerated Original Biscuits, 10 eggs, 1 1/2 cups milk, 1 tsp. dry ground mustard, salt and pepper to taste if desired, 2 cups diced cooked ham, 1/3 cup chopped onion, 4 oz. (1 cup) shredded Cheddar cheese, 4 oz. (1 cup) shredded Swiss cheese, 1 (4.5 oz.) jar Green Giant Sliced Mushrooms drained.
DIRECTIONS: 1. Heat oven to 350° F. Cut small slit in center of broccoli and cheese sauce pouch. Microwave on HIGH for 3 to 4 minutes rotating pouch 1/4 turn once halfway through microwaving. Set aside to cool slightly. 2. Meanwhile, spray BOTTOM ONLY of 13x9-inch (3 quart) glass baking dish with cooking spray. Separate dough into 5 biscuits. Cut each biscuit into 8 pieces. Arrange evenly in sprayed dish. 3. In a 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. 4. Bake at 350° F. for 40 to 50 minutes or until edges are deep golden brown and center is set. Let stand 10 minutes before serving. Cut into squares. MAKES: 8 servings.