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4.86 from 7 votes

{Overnight} Ham, Egg and Cheese Monkey Bread

This recipe for Overnight Ham, Egg and Cheese Monkey Bread takes only a few minutes to prep and can be baked right away or chilled until the morning!
Course Brunch
Cuisine American
Keyword easy breakfast casserole, ham egg and cheese casserole, savory monkey bread
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings 8 people
Calories 342.3kcal
Author Blair

Ingredients

  • 6 eggs
  • cup milk
  • 2 small (10.2-oz. cans) refrigerated biscuit dough (You need about 20 ounces of refrigerated dough total, so if you can't find the small cans, just use one full can and part of an additional can to add up to about 20 ounces)
  • 1 ½ cups diced, cooked ham (about 8 ounces)
  • 1 cup shredded cheddar cheese
  • ¼ cup finely chopped green onions plus extra for garnish, if desired

Instructions

  • In large bowl, beat eggs and milk with whisk until smooth.
  • Separate biscuit dough; cut each biscuit into quarters. Gently stir biscuit pieces into egg mixture to coat evenly. Fold in ham, cheese and onions. Spoon mixture into sprayed dish; arrange biscuit pieces in single layer. At this point you can either cover it and place it in the refrigerator to sit overnight before baking, OR you can go ahead and bake it right away. Whatever is most convenient for you!
  • If preparing in advance, cover the bowl and refrigerate the mixture for up to 12 hours. Alternatively, you can bake the mixture right away.
  • When ready to bake, preheat the oven to 350 degrees F. Spray a 2-quart baking dish with cooking spray. Give the biscuit mixture one more good stir to make sure that all of the ingredients are evenly combined. Transfer mixture to the prepared baking dish.
  • Bake, uncovered, at 350° F for about 25-30 minutes, or until golden brown and eggs are cooked through. You will know that it's done when it's no longer jiggly in the center. If the biscuits start to brown too much on top, just cover loosely with foil until the inside finishes cooking.

Notes

COOK'S TIPS AND RECIPE VARIATIONS:
  • I like it with ham, but you can substitute with your favorite cooked meat such as sausage or bacon!
  • Mix up the cheeses! I used sharp cheddar, but you can pick your favorite grated cheese instead. American, Swiss, or Gouda would all be great.
  • You need a total of about 20 ounces of refrigerated biscuit dough. If you can't find two of the small (10.2 ounce) cans, then just use one full can and part of an additional can to total 20 ounces of dough.
  • If your biscuits start to get too brown on top while the egg finishes baking, simply cover loosely with foil.
  • I used a small, deep 2-quart dish, so my casserole took a bit longer to cook through. You want to bake it until it's no longer jiggly and the eggs are set. My deep casserole dish took about 30-33 minutes to set. If you're using a shallow 2-quart dish, your casserole may be done in as little as 25 minutes.
  • You do NOT have to prepare the monkey bread the night before! If the prep-ahead option is most convenient, great. Otherwise, bake it right away! Either method works.
  • If you choose to prep the mixture in advance, make sure that you give the mixture a good stir in the morning before transferring it to your baking dish.
 

Nutrition

Serving: 1/8 of the casserole | Calories: 342.3kcal | Carbohydrates: 27.9g | Protein: 18.8g | Fat: 17g | Saturated Fat: 6.1g | Polyunsaturated Fat: 0.8g | Monounsaturated Fat: 1.4g | Cholesterol: 165mg | Sodium: 1173.3mg | Potassium: 66.8mg | Sugar: 5.4g