Pineapple Brunch Casserole
|Canned crushed pineapple||8 Ounce (1 Can)|
|Biscuit mix||1 Cup (16 tbs)|
|Milk||1 Cup (16 tbs)|
|Eggs||4 , beaten|
|Butter/Margarine||6 Tablespoon, melted|
|Dijon mustard||1 Teaspoon|
|Onion powder||1⁄2 Teaspoon|
|Ground nutmeg||1 Pinch|
|Cooked ham||4 Ounce, diced|
|Shredded monterey jack/Sharp cheddar cheese||1 Cup (16 tbs)|
|Green onions||2 , finely chopped|
Preheat oven to 350°F.
Reserve 2 tablespoons pineapple for garnish, if desired.
Combine biscuit mix, milk, eggs, butter, mustard, onion powder and nutmeg in blender or in large mixer bowl until smooth.
Stir in ham, cheese, onions and pineapple.
Pour into greased 9-inch pie plate.
Bake in preheated oven 35 to 40 minutes or until set.
Garnish with reserved pineapple, if desired.