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Egg Biscuit Bake

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
  • Total Time
    Prep/Total Time: 30 min.
  • Makes
    6 servings

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

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

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