Ham and Biscuit Casserole
Ham, eggs, and biscuits. Truly a breakfast of champions. But say, you know what would improve this meal even more? Combining it all into one dish!
- 1 16 oz. can refrigerated jumbo biscuits
- 8 oz. deli ham, roughly chopped
- 1 cup pre-shredded Cheddar cheese
- 1 cup pre-shredded Swiss cheese
- 4 large eggs
- 1 cup whole milk
- 1 tbsp whole-grain Dijon/honey mustard (Have some extra for serving!)
- 1/2 tsp kosher salt
- 1/4 tsp black pepper
- chopped fresh chives
Preheat your oven to 375°F. Split the raw biscuits into halves and arrange 12 of them in an even layer on the bottom of a lightly greased 13- x 9-inch pan. Give them a light press together. Bake the pan in the preheated oven for about 8 minutes. It should be lightly golden, but only partially cooked. Reduce the oven's temperature to 350°F.
Top the baked biscuits evenly with ham chunks, and sprinkle both cheeses on top. Whisk together the eggs, milk, mustard, salt, and pepper in a bowl until combined. Pour that stuff nice and evenly over the ham and cheese.
Halve your remaining biscuit halves again and line them up along the sides of pan. Cover it with aluminum foil, and bake the whole thing at 350°F until the egg mixture sets. It should take around 45 to 50 minutes. When it's done, let it stand for 10 minutes. Sprinkle the chives on top, slice off a nice piece and put as much mustard on top as you darn well please. Enjoy!
By: Daniel Trock