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Wed, Aug 31 2016 post by Amber From dessertnowdinnerlater

Ham Egg and Cheese Breakfast Casserole

This breakfast casserole is so comforting and it fills you up. It's something the whole family will enjoy.

Rhodes buttermilk biscuits, ham, eggs, and cheese combine to make this hearty breakfast casserole that you can bake right away or make ahead of time. (Rhodes Dinner Rolls can be substituted and work great!)

Rhodes buttermilk biscuits, ham, eggs, and cheese combine to make this hearty breakfast casserole that you can bake right away or make ahead of time.

I'm so excite to share today's recipe with you all! School will be here before you know it and I know I want to send my kids to school after having a good breakfast. This breakfast casserole is so comforting and it fills you up. It's something the whole family will enjoy. The best part is that you can make it the night before and bake it in the morning while everyone is getting ready. 
Ham Egg and Cheese Breakfast Casserole

All you need is 1 package Rhodes Buttermilk Biscuits (12 biscuits), 8 large eggs, 1/2 cup milk, 1 1/2 cups cooked & diced ham, 1 cup shredded cheddar cheese, and 1/4 cup sliced green onions. 
Ham Egg and Cheese Breakfast Casserole

Spray a 13x9-inch baking dish with cooking spray. Cut each biscuit in fourths and layer in the pan. It may help to let the biscuits thaw for 10 minutes before doing this step.

Ham Egg and Cheese Breakfast Casserole

Combine the eggs and milk in a large bowl.

Ham Egg and Cheese Breakfast Casserole

Whisk together until combined.

Ham Egg and Cheese Breakfast Casserole

Season with salt and pepper, set the bowl aside.

Ham Egg and Cheese Breakfast Casserole

Sprinkle the ham in the casserole dish with the biscuit pieces.

Ham Egg and Cheese Breakfast Casserole

Sprinkle the cheese in to the dish with the ham and biscuits.

Ham Egg and Cheese Breakfast Casserole

Sprinkle in the sliced green onions. Gently mix the casserole ingredients for even distribution.

Ham Egg and Cheese Breakfast Casserole

Pour the egg mixture evenly over the casserole. Either cover the casserole and refrigerate overnight, or bake right away. (If you are using dinner rolls, you will want to refrigerate overnight)

Ham Egg and Cheese Breakfast Casserole

Bake at 350 degrees Fahrenheit for 50-60 minutes until the center is puffed, top is browning, and the egg is cooked all the way.

Rhodes buttermilk biscuits, ham, eggs, and cheese combine to make this hearty breakfast casserole that you can bake right away or make ahead of time.

Slice and enjoy! The leftovers taste great too, just reheat them in the microwave.

Print

Ham Egg And Cheese Breakfast Casserole

Servings: 12 | Skills: Beginning | Prep Time: 10 min (not including thaw time) | Bake Time: 50 min

Ham Egg And Cheese Breakfast Casserole
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Ingredients

1 package Rhodes Buttermilk Biscuits (12 biscuits) or 12 Rhodes Dinner Rolls, thawed
8 large eggs
1/2 cup milk
1 1/2 cups cooked & diced ham (approximately 10 oz)
1 cup shredded cheddar cheese
1/4 cup sliced green onions

Instructions

Spray a 13x9-inch baking dish with cooking spray. Cut each biscuit in fourths and layer in the pan. It may help to let the biscuits thaw for 10 minutes before doing this step.

Combine the eggs and milk in a large bowl. Whisk together until combined. Season with salt and pepper, set the bowl aside.


Sprinkle the ham in the casserole dish with the biscuit pieces.
Sprinkle the cheese into the dish with the ham and biscuits.

Sprinkle in the sliced green onions. Gently mix the casserole ingredients for even distribution.


Pour the egg mixture evenly over the casserole.
Either cover the casserole and refrigerate overnight, or bake right away. (If you are using dinner rolls, you will want to refrigerate overnight)


Bake at 350 degrees Fahrenheit for 50-60 minutes until the center is puffed, top is browning, and the egg is cooked all the way.


Pour the egg mixture evenly over the casserole. Either cover the casserole and refrigerate overnight, or bake right away.

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