Garden Vegetable Omelet Bake

This is a great recipe since you can use so many items from your garden or the farmers market. Garden Vegetable Omelet Bake – with or without ham – Serves GARDEN VEGETABLE OMELET BAKE Preheat oven to 350 degrees ½ box  to 1 box(10oz) of frozen broccoli and cheese flavored sauce ( I only use ½) – May use fresh broccoli as well with an artisan cheese if you choose. 1 Can (10.2oz) Pills Grands Flaky refrigerated biscuits (8), 10 Eggs, 1 ½ C Milk, 1 tsp. ground mustard, Salt and pepper to taste, 2 C Diced ham (optional), 1/3 C Chopped Onion, 1/2 C Chopped zucchini, 1 C Shredded Cheddar, 1 C Shredded Swiss, and 1 canned or fresh Mushrooms (4.5oz) Thaw broccoli pouch completely. Spray bottom of 13×9” glass baking dish. Separate dough into the 8 biscuits and lay in the greased baking dish. In a large bowl, beat eggs, milk, mustard, salt and pepper until blended. Stir in ham, onion, zucchini, both cheeses, mushrooms and broccoli and cheese sauce. Pour mixture over biscuits and press down with back of a spoon to make sure all biscuits are covered. Bake 40-50 min until edges are golden brown and puffed. Let stand 10 min before serving