Breakfast for dinner for the win

I'm pretty sure our oven is misbehaving. I set it for 350 and it was maybe 275 - so this dish took way longer to bake. Thinking back to a few of my last bakes they also took longer as well. Mental note - watch the thermometer that lives inside the oven... because oh man... it's not happy. Not sure how to fix that - I don't really want a new oven - our currently one sits in the middle of our island... yeah it's weird. No exhaust and it runs for a really long time after it's done to cool down before it turns off. That's great in the winter - let that paid air out - in the summer it's less great. Heating up an already hot kitchen. Anyway... this casserole was a hit. Maybe it was all the carbs? Maybe we were just hungry - but it was pretty simple to put together and baked up beautifully (once I cranked up the temp to get it closer to 350). I added green onions into the dish - Andy suggested bacon. I think you could add anything you'd add to an omelet. This is a do again for sure, maybe change it up a bit - maybe add a sauce - but yes... breakfast for dinner for the win.

Ham and Cheese Breakfast Casserole with Biscuits
8 Large Eggs
1/2 Cup Milk
1 Tablespoon Stone Ground Mustard
Pinch Salt/Pepper
2 Cans Biscuits - cut into quarters
1/4 Lb Deli Ham or Leftover Holiday Ham - chopped
8 ounces Shredded Tri Cheddar Blend - divided
Sliced Green Onions

Preheat oven to 350ºF
Whisk together eggs, milk, mustard, salt and pepper.
In large bowl combine biscuits, ham, 4 ounces cheese and egg mixture. Toss gently to evenly coat. Transfer everything to a greased 9×13 casserole dish. Cover with foil.
Bake for 30 minutes. Uncover, top with remaining cheese then bake 15 more minutes.
Let sit 5-10 minutes. Slice and serve topped with sliced green onions and butter.
Best if served drizzled with white breakfast gravy, hollandaise or butter sauce.