Biscuit Egg Scramble

Name: Biscuit Egg Scramble
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 4-6 servings.
Ingredients: 2 tablespoons butter; 8 large Nellie’s Free Range 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

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

Ingredients

2 tablespoons butter
8 large Nellie’s Free Range 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.

Nutrition Facts

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

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

Reviews

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cyounce

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.