Egg Biscuit Bake Recipe

5 3 5
Egg Biscuit Bake Recipe
Egg Biscuit Bake Recipe photo by Taste of Home
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Egg Biscuit Bake Recipe

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5 3 5
Publisher Photo
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."
Recommended: Biscuits
MAKES:
4-6 servings
TOTAL TIME:
Prep/Total Time: 30 min.
MAKES:
4-6 servings
TOTAL TIME:
Prep/Total Time: 30 min.

Ingredients

  • 1 can (5 ounces) evaporated milk
  • 8 ounces process American cheese, cubed
  • 1 teaspoon prepared mustard
  • 3/4 cup cubed fully cooked ham
  • 1/2 cup frozen peas
  • 2 tablespoons butter or margarine
  • 10 egg, beaten
  • 1 tube (12 ounces) refrigerated buttermilk biscuits

Directions

In a 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; add eggs. Cook and stir over medium heat until the eggs are 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 biscuits are golden brown. Yield: 4-6 servings.
Originally published as Egg Biscuit Bake in Quick Cooking May/June 1998, p9

Nutritional Facts

1 each: 486 calories, 26g fat (13g saturated fat), 405mg cholesterol, 1347mg sodium, 35g carbohydrate (7g sugars, 1g fiber), 28g protein.

  • 1 can (5 ounces) evaporated milk
  • 8 ounces process American cheese, cubed
  • 1 teaspoon prepared mustard
  • 3/4 cup cubed fully cooked ham
  • 1/2 cup frozen peas
  • 2 tablespoons butter or margarine
  • 10 egg, beaten
  • 1 tube (12 ounces) refrigerated buttermilk biscuits
  1. In a 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; add eggs. Cook and stir over medium heat until the eggs are 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 biscuits are golden brown. Yield: 4-6 servings.
Originally published as Egg Biscuit Bake in Quick Cooking May/June 1998, p9

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Reviews forEgg Biscuit Bake

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bicktasw User ID: 4201818 256453
Reviewed Nov. 6, 2016

"My sister made this recipe with her grandchildren and they all raved about it! They added some extra ham and did not add peas. Everyone enjoyed the finished dish and it was very easy to make. 5 stars for sure! I think I'll be making this for my family using spinach or asparagus instead of peas ........"

MY REVIEW
NancyHanks User ID: 250004 247929
Reviewed May. 6, 2016

"I made it for dinner and it was easy and delicious. I left out the peas and used bacon instead of ham. I mistakenly used ground mustard instead of prepared and added a teaspoon of Worcestershire sauce as that's what I put in my breakfast strata. My son and I loved the cheese sauce, but my daughter has an aversion to Velveeta so I might see how shredded triple cheddar works next time."

MY REVIEW
Ashaline User ID: 1186991 22247
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."

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