Egg Biscuit Bake

Ingredients

8 baked biscuits, torn or cut into bite-size pieces

8 ounces deli ham, chopped

1 cup quartered grape tomatoes

10-ounce package of frozen spinach, thawed and squeezed dry

¼ cup thinly sliced green onions

1 ½ cups shredded Gruyère cheese, divided

8 large eggs

2 cups half and half

2 tablespoons whole-grain mustard

Salt and pepper to taste

Directions

Preheat oven to 350 degrees. Spray a 9x13 pan with nonstick cooking spray.
In a large bowl toss together the biscuits, ham, tomatoes, spinach, green onions and 1 cup of the cheese until evenly combined. Evenly distribute the mixture in the 9x13 pan.
In a bowl whisk together the eggs, half and half, mustard and salt and pepper until well combined.
Pour the egg mixture evenly over the biscuit mixture and top with the remaining ½ cup cheese.
Cover with foil and bake for 45 minutes. Remove the foil and bake another 15-20 minutes. Serve warm.

Notes

This dish can be covered and refrigerated overnight. Set out at room temperature for 30 minutes before baking.

To ensure food safety, eggs should be cooked until both the yolk and the white are firm. Consuming raw or undercooked eggs may increase your risk of foodborne illness, especially for those with certain medical conditions. For recipes that call for eggs that are raw or undercooked when the dish is served, use either pasteurized shell eggs that have been treated to destroy Salmonella, or use pasteurized egg products.

Ingredients

Directions

Notes

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