Brunch on the Run
Submitted by matlana
A fast egg bake layered over store-bought biscuit dough with diced ham and two melted cheeses. Feeds 6, takes 40 minutes, and uses ingredients you probably already have. Weekend brunch, weeknight dinner, works both ways.
YIELD
6 servingsPREP
15 minCOOK
20 minREADY
40 minThis is what breakfast looks like when you’ve got hungry people and about 15 minutes of patience.
Press biscuit dough into the bottom of a 9×13 pan, scatter ham and a mix of mozzarella and American cheese over the top, then pour a simple egg and milk custard over everything.
Forty minutes later you’ve got a bubbly, golden egg bake with a biscuit crust that soaks up all the cheesy, savory goodness from above.
It works just as well for a lazy Sunday brunch as it does for a quick weeknight dinner when nobody feels like cooking.
Pro Tips
- Use frozen biscuit dough or canned, whichever you have. Press it flat to cover the entire bottom of the pan with no gaps.
- Let the bake rest for 5 minutes after it comes out of the oven. This sets the egg custard so it slices cleanly instead of running.
- Swap the ham for cooked sausage crumbles or crispy bacon if that’s what you’ve got in the fridge.
Ingredients
Directions
Press biscuits on the bottom of an ungreased 9×13 inch pan.
Sprinkle ham and cheese over biscuits.
In a bowl, mix the eggs, milk, salt and pepper and pour on top of the biscuits, ham and cheese.
Bake at 450F for 15 to 20 minutes. Let stand 5 minutes before serving.
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