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Biscuit Egg Scramble Recipe

This is the perfect for recipe for brunch or a quick dinner. The eggs, ham and cheese combine wonderfully for delicious dish.—Jacqueline Boyden, Sparks, Nevada

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Biscuit Egg Scramble Recipe

Prep/Total Time: 30 min.

Yield: 4-6 Servings

15 15 30

Ingredients

2 tablespoons butter
8 eggs, lightly beaten
1 can (5 ounces) evaporated milk
8 ounces process cheese (Velveeta), cubed
1 tablespoon prepared mustard
1 cup cubed fully cooked ham
1 tube (10.2 ounces) refrigerated biscuits

Directions

In a large skillet, heat butter until hot. Add eggs; cook and stir over medium heat until eggs are completely set. Set aside.
In a another large saucepan, combine the milk, cheese and mustard; cook over medium-low heat until cheese is melted; stir until smooth. Remove from the heat; fold in ham and eggs.
Pour into a greased 8-in. square baking dish. Separate biscuits and arrange on top. Bake at 375° for 15-20 minutes or until the biscuits are golden brown. Yield: 4-6 servings.

Nutritional Facts 1 serving (1 each) equals 488 calories, 31 g fat (14 g saturated fat), 338 mg cholesterol, 1,381 mg sodium, 27 g carbohydrate, 1 g fiber, 25 g protein.

Originally published as Biscuit Egg Scramble in Country Woman March/April 1995, p35