Breakfast Omelet Casserole

4 ounces American cheese, about 4-6 slices
1/3 cup milk
1 teaspoon prepared mustard
1/2 cup lean cooked ham, diced
2 Roma tomatoes
1 bunch green onions including tops, (optional)
1/2 green bell pepper
10 eggs
1 10 3/4 ounce can refrigerator biscuits

Make a cheese sauce by heating milk with cheese. Stir while heating to prevent scorching and create a creamy sauce. Add additional milk, if needed, to obtain desired consistency. Stir in mustard.

Dice ham and tomatoes, slice green onions, and chop green pepper.

Scramble eggs. Add ham, tomatoes, onion, and green pepper. Stir in cheese sauce. Place in a casserole dish. Cut refrigerator biscuits in half. Arrange biscuits around edges of casserole. Bake at 375 degrees for 15-20 minutes. Serve with slices of fresh fruit.

Add comment