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Ham and Cheese Omelet Bake

Ham and Cheese Omelet Bake

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By Pillsbury Kitchens

Updated Oct 4, 2016

Bake-Off® Contest 41, 2004

Julie Amberson
Browns Point, Washington

Ham and Cheese Omelet Bake

Ham and Cheese Omelet Bake

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Prep Time 15 min
Total 1 hr 15 min
Ingredients 11
Servings 8

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Ingredients

1 (10-oz.) box frozen broccoli & cheese flavored sauce
1 can (10.2 oz) refrigerated Pillsbury™ Grands!™ Flaky Layers Original Biscuits (5 Count)
10 eggs
1 1/2 cups milk
1 teaspoon dry ground mustard
Salt and pepper, if desired
2 cups diced cooked ham
1/3 cup chopped onion
4 oz. (1 cup) shredded Cheddar cheese
4 oz. (1 cup) shredded Swiss cheese
1 (4.5-oz.) jar sliced mushrooms, drained

Pillsbury Biscuits

Instructions

Step
1

Heat oven to 350°F. Cut small slit in center of broccoli and cheese sauce pouch. Microwave on High for 3 to 4 minutes, rotating pouch 1/4 turn once halfway through microwaving. Set aside to cool slightly.
Step
2

Meanwhile, spray bottom only of 13x9-inch (3-quart) glass baking dish with cooking spray. Separate dough into 5 biscuits. Cut each biscuit into 8 pieces; arrange evenly in sprayed dish.
Step
3

In large bowl, beat eggs, milk, mustard, salt and pepper with wire whisk until well blended. Stir in ham, onion, both cheeses, mushrooms and cooked broccoli and cheese sauce. Pour mixture over biscuit pieces in dish. Press down with back of spoon, making sure all biscuit pieces are covered with egg mixture.
Step
4

Bake at 350°F. for 40 to 50 minutes or until edges are deep golden brown and center is set. Let stand 10 minutes before serving. Cut into squares.

Nutrition

450 Calories

26g Total Fat

29g Protein

24g Total Carbohydrate

9g Sugars

Nutrition Facts

Serving Size: 1/8 of Recipe

Calories: 450

Calories from Fat: 240

Total Fat: 26g; 41%

Saturated Fat: 12g; 58%

Trans Fat: 0g

Cholesterol: 290mg; 96%

Sodium: 1290mg; 54%

Potassium: 430mg; 12%

Total Carbohydrate: 24g; 8%

Dietary Fiber: 1g; 5%

Sugars: 9g

Protein: 29g

% Daily Value*:

Vitamin A: 20%; 20%

Vitamin C: 8%; 8%

Calcium: 35%; 35%

Iron: 10%; 10%

Exchanges:

1 1/2 Starch; 0 Fruit; 0 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 2 1/2 Lean Meat; 1 High-Fat Meat; 2 Fat;

Carbohydrate Choice

1 1/2

*Percent Daily Values are based on a 2,000 calorie diet.

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