HAM 'N CHEESE OMELET BAKE

This recipe requires a full hour or a little more. However, most of that time is baking. It is a quick recipe to together. This was part of the Pillsbury Bake-Off Contest in 2004.

1 box (pkg now) 10-oz Green Giant frozen broccoli & cheese flavored sauce

1 can (5 biscuit size) Pillsbury Grands! Flaky Layers refrigerated original biscuits

10 eggs

1 1/2 cups milk

1 tsp ground mustard

Salt and Pepper, if desired

2 cups diced cooked ham

1/3 cup chopped onion

1 cup shredded Cheddar cheese 

1 cup shredded Swiss cheese

1 jar (4.5-oz) Green Giant sliced mushrooms, drained

Heat oven to 350 degrees. 

Cut small slit in broccoli and cheese pouch and microwave on high 3 to 4 minutes, rotating pouch if you do not have a turntable. Set aside to cool slightly.

Meanwhile, spray a 13 x 9-inch glass baking dish with nonstick cooking spray. Separate biscuit dough into 5 biscuits. Cut each biscuit into 8 pieces. Arrange pieces evenly in the baking dish. 

In a large bowl, beat eggs, milk, mustard, salt and pepper with a wire whisk until well blended. Stir in the ham, onion, broccoli with sauce, both cheeses and mushrooms. Pour mixture gently over the biscuit pieces. Press down with the back of a spoon to make sure all biscuit pieces are covered with the egg mixture.

Bake at 350 degrees 40 to 50 minutes or until the edges are a deep golden brown and the center is set. Allow to stand for 10 minutes before cutting into squares to serve.

Yield: 8 servings

Pillsbury Photo