Breakfast

Biscuit Omelet Bake is for Breakfast.

Biscuit Omelet Bake takes 15 minutes to prepare.

Biscuit Omelet Bake takes 35 minutes to cook.

Biscuit Omelet Bake makes 6 servings.

The ingredients for Biscuit Omelet Bake are:

8 eggs, beaten
1/2 onion chopped
1/2 green pepper chopped
5 medium mushrooms, chopped
1/2 C Mexican cheese blend
1/4 C milk
1tbsp olive oil
1 small can buttermilk biscuits

Here is how you make Biscuit Omelet Bake:

Preheat oven to 375Spray 9x13 baking dish w/no-stick sprayPlace biscuits in the bottom of the pan and work with fingers to spread and flatten to line the bottom of the baking dish. Biscuits will spread while baking.Chop veggies and sautee in the olive oil until tender. Chop ham and add to veggies to heat through. Remove from heat and allow to cool a bit while doing the eggs.Break eggs into bowl and whip. Add milk and whip some more until frothy. Pour meat and veggies over biscuit crust and spread evenly. Sprinkle cheese over the meat and veggie blend. Pour whipped eggs over the rest in the baking dish. Tilt baking dish as need to allow eggs to cover the rest of the ingredients evenly.Bake at 375 for approximately 35 minutes or until firm and the top has turned a light golden brown. Insert a knife into the center and it should come out clean.I threw this together so I would have sometime to take to work for lunch every day this week without having to scrounge of eat poptarts. :D I looked at the Pillsbury website for some ideas, but I decided to wing it without any real recipe when I put this together.Number of Servings: 6Recipe submitted by SparkPeople user 4HUGHSMOM.

The nutritional information for Biscuit Omelet Bake is:

• Servings Per Recipe: 6
• Amount Per Serving
• Calories: 236.8

• Total Fat: 12.0 g
• Cholesterol: 291.3 mg
• Sodium: 479.5 mg
• Total Carbs: 18.0 g
• Dietary Fiber: 1.2 g
• Protein: 14.5 g