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
Egg Biscuit Bake
Egg Biscuit Bake
Prep Time
15 min
Cook Time
15 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
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.
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