I am a big fan of refrigerated biscuits and always in any given time have a tube or two in the fridge. I’ve used the sinful stuff to make cheesy pull apart breads and donuts but this biscuit bake is, by far, my hands down favorite. it’s delicious for breakfast, for brunch or for anytime of the day munching. The recipe is pretty flexible. I used ham, green onions and Monterey-cheddar cheese blend because they were all I had but crumbled sausage. crisp bacon, chopped sweet peppers, mushrooms slices, roasted garlic, canned Rotel tomatoes, ricotta cheese, sauteed spinach are a few of the delicious possibilities. Give it a try, will ya? And do come back and let me know how much you loved it.
- 1 tablespoon oil
- 1/2 small onion , peeled and chopped
- 1 cup ham , diced
- 1 tube (16 ounces) jumbo refrigerated biscuits
- 3 eggs
- 2 tablespoons milk
- 1 teaspoon Tabasco or any hot pepper sauce
- 1/2 cup green onions
- salt and pepper to taste
In a skillet over medium heat, heat oil. Add onions and cook until limp. Add ham and cook, stirring occasionally, until lightly browned. With a slotted spoon, remove from pan and drain on paper towels.
Separate biscuit dough and cut each into quarters.
In a bowl, combine eggs, milk, hot sauce and salt and pepper to taste. Whisk together until frothy. Add biscuit pieces and toss to coat. Add green onions, cheese, ham and gently fold together.
In a lightly-greased baking dish, pour mixture and arrange biscuits in a single layer.
Bake in a 350 oven for about 20 to 25 minutes or until golden. Remove from oven and allow to stand for 3 to 5 minutes. Cut into squares or spoon onto serving plates. Serve warm.