Egg Biscuit Bake

Name: Egg Biscuit Bake
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 6 servings
Ingredients: 1 can (5 ounces) evaporated milk; 8 ounces 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

Total Time Prep/Total Time: 30 min.

Yield 6 servings

Test Kitchen Approved

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. —Alice Le Duc, Cedarburg, Wisconsin

Ingredients

1 can (5 ounces) evaporated milk
8 ounces 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

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 each in half. Place with cut sides 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.

Nutrition Facts

1 each: 486 calories, 26g fat (13g saturated fat), 405mg cholesterol, 1347mg sodium, 35g carbohydrate (7g sugars, 1g fiber), 28g protein.

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. —Alice Le Duc, Cedarburg, Wisconsin

Recipe Creator