Egg Biscuit Bake Recipe

Egg Biscuit Bake Recipe photo by Taste of Home

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Convenient refrigerated biscuits create a golden border around this all-in-one brunch dish from Alice Le Duc of Cedarburg, Wisconsin. "It's a variation of a simple egg-cheese combination my mother used to make," she notes. "It's become our favorite comfort food."

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Egg Biscuit Bake Recipe

Prep/Total Time: 30 min.

Yield: 4-6 Servings

15 15 30

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 eggs, lightly beaten
1 tube (12 ounces) refrigerated buttermilk biscuits

Directions

In a large saucepan, combine the 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 the biscuits and cut in half. Place with cut side down around outer edge of dish.
Bake, uncovered, at 375° for 15-20 minutes or until a knife inserted near the center comes out clean and biscuits are golden brown. Yield: 4-6 servings.

Nutritional Facts 1 serving (1 each) equals 486 calories, 26 g fat (13 g saturated fat), 405 mg cholesterol, 1,347 mg sodium, 35 g carbohydrate, 1 g fiber, 28 g protein.

Originally published as Egg Biscuit Bake in Quick Cooking May/June 1998, p9