Biscuit Egg Scramble Recipe

3.5 1 3
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Biscuit Egg Scramble Recipe

Read Reviews
3.5 1 3
Publisher Photo
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
MAKES:
4-6 servings
TOTAL TIME:
Prep/Total Time: 30 min.
MAKES:
4-6 servings
TOTAL TIME:
Prep/Total Time: 30 min.

Ingredients

  • 2 tablespoons butter
  • 8 large 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.
Originally published as Biscuit Egg Scramble in Country Woman March/April 1995, p35

Nutritional Facts

1 each: 488 calories, 31g fat (14g saturated fat), 338mg cholesterol, 1381mg sodium, 27g carbohydrate (8g sugars, 1g fiber), 25g protein.

  • 2 tablespoons butter
  • 8 large 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
  1. In a large skillet, heat butter until hot. Add eggs; cook and stir over medium heat until eggs are completely set. Set aside.
  2. 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.
  3. 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.
Originally published as Biscuit Egg Scramble in Country Woman March/April 1995, p35

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cyounce User ID: 2118537 19113
Reviewed Apr. 3, 2014

"I made this for a quick supper on a busy weeknight. Simple ingredients that I had on hand, it came together quickly, and everyone enjoyed it...will make this again."

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