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–+ servings
This hearty breakfast casserole is made with ham, eggs, cheese, and tender buttermilk biscuits. Make it ahead of time or bake it right away, for a breakfast ready when you are.

Ham Egg and Cheese Breakfast Casserole

Author Amber Brady
Prep Time 10 minutes
Cook Time 1 hour
Total Time 1 hour 10 minutes
Yields 12 servings

Ingredients

  • 1 package Rhodes Buttermilk Biscuits, (12 biscuits or 12 Rhodes Dinner Rolls, thawed)
  • 8 large eggs
  • ½ cup milk
  • 1 ½ cups cooked & diced ham, (approximately 10 oz)
  • 1 cup shredded cheddar cheese
  • ¼ 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.
  • 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.

Notes

  • May substitute with 2 (10oz) cans refrigerated biscuits (20 small biscuits) or no more than 24oz total biscuit dough.