It was a good thing that I found this recipe earlier in the week, last week, to prepare for our Saturday morning breakfast instead of remembering Friday night after going to bed that I hadn't chosen a recipe. It would have been bad news if I had had to get out of bed to boil 5 eggs. 😁 I probably would not have used this recipe and that would have been unfortunate. After usually making some delicious muffins on Saturday morning, I think Wayne was pleasantly surprised when I called him to the table to eat.
We will be enjoying this for several meals as it makes enough to serve 4 to 6 servings depending on how much you pile on the biscuits. Wayne said it would be a good dish to make when you had company, but that was okay because he really liked it. I reminded him that you could eat it for any meal at any time of the day. It would be a good dish to serve at a brunch.
I made my famous Buttermilk Biscuits to serve the casserole over instead of cooking canned biscuits.
HAM & EGG CASSEROLE
5 eggs, hard-boiled and chopped
1 can (10-3/4 - oz) cream of chicken soup
1/4 cup milk
2 cups shredded Cheddar cheese
1 cup cooked ham, cubed
Biscuits - homemade or 12-oz tube of refrigerated biscuits, baked
Preheat oven to 350 degrees F. Spray or grease an 8 - in square baking dish.
Combine the eggs, soup, milk, and cheese in a mixing bowl.
Blend well.
Place mixture in baking dish.
Spread ham evenly over the top.
Bake uncovered for 25 minutes.
Serve over biscuits cut open-face.
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