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Southern Style Breakfast Casserole

Lara bar 2 (12 of 13)Breakfast is the most important meal of the day, y’all! I swear I’m not that country,but you wouldn’t be able to tell from this Southern Style Breakfast Casserole. I’m just trying to get in character for this post. If you didn’t know, I was born and bred in the bluegrass state of Kentucky (same as JLaw! Woo hoo!). Here, breakfast isn’t complete until there are biscuits on the table, usually drenched in sausage gravy. YUM ?

Today, I’m using them in a hearty breakfast casserole that includes another southern fave, country ham.

*Be still my beating heart* ♥️

Maybe it’s because of the enormous salt content, but I LOVE country ham. If it’s an option on a breakfast menu, that’s what I’m getting. I’d like to consider myself a country ham connoisseur, even. If you’re not familiar, it’s a cured ham similar to prosciutto, but prosciutto is moister, not smoked and sliced much thinner….and not as salty. I LOVE salt. ?

P.S. You can mix this casserole up the night before and bake in the a.m…super quick! Enjoy!

 

 

Southern Style Breakfast Casserole

I LOVE making my own biscuit dough, but feel free to use canned!

Southern Style Breakfast Casserole

 

Southern Style Breakfast Casserole

 

 

 

Southern Style Breakfast Casserole

 

Southern Style Breakfast Casserole

 

Southern Style Breakfast Casserole

 

Southern Style Breakfast Casserole

 

Southern Style Breakfast Casserole

 

 

Southern Style Breakfast Casserole For 2
 
Author:
Serves: 2-4 servings
Prep time:
Cook time:
Total time:
 
Ingredients
For Biscuits
  • 1 cups flour
  • 2 teaspoons baking powder
  • ⅛ teaspoon baking soda
  • ¼ teaspoon salt
  • 1 tablespoons butter
  • 1 tablespoons shortening
  • 1 cup cold whole milk
For Casserole
  • Biscuits prepared above or half of a 16 oz container of pre-made biscuits, cut in ¼th's
  • 4 eggs
  • ¼ cup milk
  • ¾ cup shredded white cheddar cheese
  • 8 oz country ham, trimmed of fat and diced in 1 inch pieces
  • Salt and pepper to taste
Instructions
For the Biscuits
  1. In a large mixing bowl, combine flour, baking powder, baking soda and salt.
  2. Using your fingertips, two knives or a dough cutter, rub butter and shortening into dry ingredients until mixture looks like crumbs. I prefer using a dough cutter (pictured above) because it's quicker and the fat won't melt as easy.
  3. Make a well in the center and pour in the milk. Stir just until the dough comes together. The dough will be very sticky.
  4. Turn dough onto floured surface, dust top with flour and gently fold dough over on itself 5 or 6 times. Press into a 1-inch thick round and cut into 1 inch squares.
For the Casserole
  1. Preheat oven to 350 degrees fahrenheit and spray a casserole dish with cooking spray. (I used a 1-1½ qt baking dish about the size of a loaf pan.)
  2. Spread cut biscuits in the bottom of the greased casserole dish and distribute the country ham evenly on top.
  3. Sprinkle ½ of the shredded cheese over the country ham.
  4. Beat the eggs and milk and pour over the biscuits and ham.
  5. Sprinkle remaining cheese over the top.
  6. Bake at 350 degrees for 30-35 minutes until the eggs are set.
Notes
You can easily double this recipe and use a 13x9 baking pan or a 3 qt casserole dish.

I didn't add any salt to the recipe internally because country ham is VERY salty. Feel free to salt your eggs while whisking if you wish, just be very careful.

 
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Jan

Saturday 10th of November 2018

Is there an error in the biscuit portion of this recipe? One cup of milk added to one cup of flour makes more of a batter than a biscuit dough. It's not sticky; it's soupy.

Kombucha Mimosa - My Modern Cookery

Wednesday 17th of August 2016

[…] Southern-Style Breakfast Bake […]

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