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Egg Biscuit Bake

 Egg Biscuit Bake
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."
4-6 ServingsPrep/Total Time: 30 min.


  • 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


  • 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 near the
  • center comes out clean and biscuits are golden brown. Yield: 4-6
  • servings.

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Egg Biscuit Bake (continued)

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.
Wine: Sparkling Wine: Enjoy this recipe with a sparkling wine.