Egg Biscuit Bake Recipe
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."
- 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 Eggland's Best Eggs, lightly beaten
- 1 tube (12 ounces) refrigerated buttermilk biscuits
- 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.
Originally published as Egg Biscuit Bake in Quick Cooking May/June 1998, p9
Enjoy this recipe with a sparkling wine.
Reviews for Egg Biscuit Bake(1)
Please Log In or Join to add a rating and review.
Click stars to rate
Any changes to your rating or review will appear where you originally posted your review
Sort By :
Reviewed Aug. 13, 2011
We love to make this for dinner as well. Sometimes we don't do the ham and peas and just do the cheese and eggs.
More Recipe Collections
- Baked Ham >
- Breakfast Casserole Recipes >
- Breakfast Egg Recipes >
- Breakfast Meat Recipes >
- Breakfast Recipes >
- Brunch Egg Recipes >
- Cheese Recipes >
- Egg Casserole Recipes >
- Egg Recipes >
- Eggs Recipes >
- Ham Recipes >
- Mother's Day Breakfast Recipes >