This is a Bisquick recipe that I’ve used for years.  It’s great for breakfast, brunch or lunch.

preheat oven to 400 degrees
spray pam or grease a 9″square baking dish or pie plate

1 to 1-1/2 C. fully cooked ham cubes or slices
(can use leftovers, lunchmeat, hickory farms summer sausage, or mushrooms for meatless but saute ’shrooms first or they will be too liquidy)
1 C. shredded cheddar cheese (or swiss, or colby jack or whatever. blue cheese with the mushrooms?? mmmm! i’ve got to try that)
1/4 C. chopped onion (i keep store-bought bags of frozen chopped onions in the freezer for stuff like this so i can make the whole thing in 10 min.)
(optional) Spinach (saute with the mushrooms or use leftover spinache)
1/2 C. Bisquick mix
1 C. milk
1/4 tsp. salt
1/8 tsp. pepper
2 eggs
(they also add sliced tomatoes and green bell peppers for garnishing the top after it’s cooked but i don’t like either of those things)

How To:
1. sprinkle bottom of pan evenly with meat, cheese and onion. (Mushrooms and spinach go here as well).
2. Mix together: Bisquick, milk, salt, pepper and eggs until blended. (sometimes i shake it up in one of those plastic shakey salad dressing things). Pour into pan over the meat, cheese, onion.
3. Bake 25-35 min. until a knife inserted into the center comes out clean. Don’t over cook this. you want it just cooked, so it’s not wet looking in the cracks or sticking to the knife. it’s lovely when it’s moist and fluffy.

LOVE this because it’s quick, you can use almost anything you already have in the fridge, you can make so many variations, you can double it nicely into a rectangular casserole dish and it reheats very well.  

I often assemble it the night before, pop it in the fridge and bake it in the morning to take to work fresh and hot.