Bubble Up Ham and Cheese Biscuit Breakfast Casserole

• Meat

  • 3/4 lb Forest ham, thick sliced black

• Produce

  • 1/2 tsp Garlic powder
  • 2 4 oz. cans Green chiles
  • 1/2 Green pepper
  • 8 oz Mushrooms
  • 1 Onion, small

• Refrigerated

  • 8 Eggs

• Condiments

  • 1 Splash Hot sauce

• Baking & Spices

  • 1 (8 count refrigerated biscuit dough, refrigerated
  • 1 Black pepper, fresh
  • 1/2 tsp Salt

• Dairy

  • 2 cups Colby jack or mexican blend shredded cheese
  • 1 cup Milk

Found on neighborfoodblog.com

Ingredients

• 8 eggs
• 1 cup milk
• 2 4 oz. cans diced green chiles
• ½ teaspoon salt
• ½ teaspoon garlic powder
• fresh black pepper
• Splash hot sauce (or let everyone add it to taste to the finished casserole)
• 1 (8 count) refrigerated biscuit dough
• ¾ lb thick sliced black forest ham, chopped
• 8 ounces sliced mushrooms, chopped
• 1 small onion, chopped
• ½ green pepper, chopped
• 2 cups Colby Jack or Mexican blend shredded cheese

Directions

• Preheat the oven to 350 degrees and grease a 9 x 13 inch casserole dish.
• In a large bowl, whisk together the eggs, milk, chiles, salt, pepper, and hot sauce. Set aside.
• Cut the refrigerated biscuits into eights and layer them in a single layer on the bottom of the casserole dish. Spread the ham, onion, mushrooms, and green pepper evenly over top. Pour the egg mixture over all. Top with shredded cheese.
• Bake for 30-40 minutes or until top is browned and biscuits are cooked through.