Egg Biscuit Bake


Why recepie famous for?

This all-in-one brunch bake is a variation of a simple cheesy egg dish my mother used to make. It's become our favorite comfort food.


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


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.
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.
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.
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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