Ham, Egg and Cheese Monkey Bread

Ham, Egg and Cheese Monkey Bread

INGREDIENTS

  • 6 eggs
  • 1/3 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

  1. In large bowl, beat eggs and milk with whisk until smooth.
  2. 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!
  3. If preparing in advance, cover the bowl and refrigerate the mixture for up to 12 hours. Alternatively, you can bake the mixture right away.
  4. 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.
  5. 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.
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