An overnight egg bake with biscuits and ham. Toss the ingredients together the night before then bake it for 10 minutes in the morning.
egg bake with biscuits, egg bake with ham
Author: The Seasoned Mom
10.6ouncesabout 2 cups diced ham
8biscuitscooked, cooled, and cubed (about 8 cups total)*
2cups8 ounces shredded cheddar cheese
1jar4 ounces diced pimientos, drained
Pinchof grated nutmeg
Fresh herbsfor garnish
Spray a 9x13-inch baking dish with cooking spray and set aside.
In a large bowl, stir together ham, cubed biscuits, cheese, scallions, pimientos, ½ teaspoon of salt, and ¼ teaspoon of pepper. Transfer to the prepared baking dish.
In a large bowl, whisk together eggs, milk, nutmeg, remaining ½ teaspoon of salt and remaining ¼ teaspoon of pepper. Pour the egg mixture over the biscuit mixture. Use your hands or a spoon to gently combine the biscuits with the eggs to make sure that everything is nicely coated. You want the biscuits to absorb the liquid.
Cover casserole and refrigerate for at least one hour (or up to overnight).
Before baking, allow the casserole to sit on the counter and come to room temperature for about 20 minutes while you preheat the oven.
If the casserole has been sitting overnight, I like to give everything a gentle stir in the dish to make sure that all of the biscuits are coated with the egg mixture before it goes in the oven.
Preheat the oven to 350°F/180°C.
Bake, uncovered, for 45-50 minutes (until eggs are set and top is golden brown). Garnish with fresh herbs just before serving.
*I used a 16-ounce can of refrigerated Immaculate brand Organic Flaky Biscuits.
Overnight Southern Biscuit, Ham and Egg Bake
Amount Per Serving
Calories 405Calories from Fat 234
% Daily Value*
Saturated Fat 11g69%
Vitamin A 660IU13%
Vitamin C 0.7mg1%
* Percent Daily Values are based on a 2000 calorie diet.