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Egg Biscuit Bake

SUBMITTED BY: sydny

"Convenient refrigerated biscuits create a golden border around this all-in-one brunch dish."
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SERVINGS

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Servings
 

INGREDIENTS

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

DIRECTIONS

  1. In a saucepan, combine the milk, cheese and mustard; cook over low heat until smooth, stirring constantly. Stir in ham and peas.
  2. Melt butter in a large skillet; add eggs. Cook and stir over medium heat until the eggs are set. Add cheese sauce and stir gently. Spoon into an ungreased shallow 2-qt. baking dish. Separate the biscuits and cut in half. Place with cut side down around outer edge of dish.
  3. Bake, uncovered, at 375 degrees for 15-20 minutes or until the biscuits are golden brown.
  • © 2002 Reiman Media Group, Inc.
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