This all-in-one brunch bake is a variation of a simple cheesy egg dish my mother used to make. It's become our favorite comfort food. —Alice Le Duc, Cedarburg, Wisconsin
Egg Biscuit Bake
Ingredients
- 1 can (5 ounces) evaporated milk
- 8 ounces Velveeta, cubed
- 1 teaspoon prepared mustard
- 3/4 cup cubed fully cooked ham
- 1/2 cup frozen peas
- 2 tablespoons butter
- 10 large eggs, lightly beaten
- 1 tube (12 ounces) refrigerated buttermilk biscuits
Directions
- 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 each in half. Place with cut sides down around outer edge of dish.
- Bake, uncovered, 15-20 minutes or until a knife inserted in the center comes out clean and biscuits are golden brown.
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