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Prep Time: 30 Minutes Cook Time: 0 Minutes |
Ready In: 30 Minutes Servings: 4 |
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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. Ingredients:
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 eggs, lightly beaten |
1 tube (12 ounces) refrigerated buttermilk biscuits |
Directions:
1. In a large saucepan, combine the milk, cheese and mustard; cook over low heat until smooth, stirring constantly. Stir in ham and peas.
2. 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.
3. 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.
4. 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.
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