Egg Biscuit Bake

8 ingredients
4 steps

Ingredients

  • 1 can (5 ounces) evaporated milk
  • 8 ounces process cheese (Velveeta), cubed
  • 1 teaspoon prepared mustard
  • 3/4 cup cubed fully cooked ham
  • 1/2 cup frozen peas
  • 2 tablespoons butter
  • 10 large eggs, lightly beaten
  • 1 tube (12 ounces) refrigerated buttermilk biscuits

Directions

  1. 1
    Preheat oven to 375°. In a large saucepan, combine milk, cheese and mustard; cook over low heat until smooth, stirring constantly. Stir in ham and peas.
  2. 2
    Melt butter in a large skillet, heat butter until hot. Add eggs; cook and stir over medium heat until eggs are completely set. Add cheese sauce and stir gently.
  3. 3
    Spoon into an ungreased shallow 2-qt. baking dish. Separate biscuits and cut in half. Place with cut side down around outer edge of dish.
  4. 4
    Bake, uncovered, 15-20 minutes or until a knife inserted in the center comes out clean and biscuits are golden brown.

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