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Ham and Cheese Omelet Bake

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“This is a great dish to make for a brunch. It not only has your normal omelet ingredients but it add the veggies in it too. It is a tasty dish, I hope you try it for yourself.”
1hr 15mins

Ingredients Nutrition

  • 10 ounces frozen cut broccoli in cheese sauce
  • 10 14 ounces Pillsbury Grands refrigerated buttermilk biscuits
  • 10 eggs
  • 1 12 cups milk
  • 1 teaspoon dry mustard
  • salt and pepper, if desired
  • 2 cups diced cooked ham
  • 13 cup chopped onion
  • 1 cup shredded cheddar cheese
  • 1 cup shredded swiss cheese
  • 4 12 ounces sliced mushrooms, drained


  1. Heat oven to 350.
  2. Cut small slit into center of broccoli and cheese sauce pouch.
  3. Microwave on high for 3 to 4 minutes, rotating pouch 1/4 turn once halfway through cooking, set aside to cool slightly.
  4. Spray bottom only of 9x13 pan with cooking spray.
  5. Separate dough into 5 biscuits.
  6. Cut each into 8 pieces; arrange evenly in sprayed dish.
  7. In large bowl, beat eggs, milk, mustard, salt and pepper with wire whisk until well blended.
  8. Stir in onion, both cheeses, mushrooms and broccoli cheese mixture.
  9. Pour mixture over biscuits in dish.
  10. Press down with back of spoon, making sure all biscuit pieces are covered with egg mixture.
  11. Bake at 350 for 40 to 50 minutes or until edges are deep golden brown and center is set.
  12. Let stand 10 minutes before serving.
  13. Cut into squares.

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