Recipe Background
Good morning! And what a lovely autumn morning it is! The leaves are exploding in fireworks of colors outside and Fall Morning Bake is hot on the table inside! This eggy, sweet-and-savory casserole is loaded with flaky biscuit sandwiches (with jammy apple butter inside, yum) and succulent ham bites! Cheesy, filling, and just so delightful, Fall Morning Bake is the casserole to fall in love with!
Good morning! And what a lovely autumn morning it is! The leaves are exploding in fireworks of colors outside and Fall Morning Bake is hot on the table inside! This eggy, sweet-and-savory casserole is loaded with flaky biscuit sandwiches (with jammy apple butter inside, yum) and succulent ham bites! Cheesy, filling, and just so delightful, Fall Morning Bake is the casserole to fall in love with!
Ingredients
- 1 (10-count) container refrigerated biscuits
- 3/4 cup apple butter
- 2 cups sharp cheddar cheese shredded
- 1 1/2 cups ham fully cooked and cubed
- 1/4 cup fresh parsley minced
- 6 large eggs
- 2 1/2 cups 2% milk
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/4 teaspoon ground mustard
Directions
- Grease a 9x13-inch baking dish.
- Split the biscuits in half horizontally.
- Spread the apple butter evenly over the cut-sides of the biscuits.
- Replace the tops of the biscuits, forming sandwiches.
- Cut each of the biscuit sandwiches into quarters.
- Arrange the biscuit sandwich pieces in a single layer in the prepared baking dish.
- Top the biscuit layer with the cheddar cheese, the ham, and the parsley.
- In a large bowl, add the eggs, the milk, the salt, the black pepper, and the mustard and whisk to combine.
- Pour the egg mixture over the biscuit mixture in the baking dish.
- Cover the baking dish and refrigerate for at least 8 hours and up to overnight.
- Preheat the oven to 325 degrees F.
- Uncover the casserole and bake until it is puffed and the edges are golden-brown, about 50 minutes-1 hour.
- Allow the casserole to stand for 5-10 minutes.
- Serve.
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