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Savory Egg with Biscuit Ring

Savory Egg with Biscuit Ring

1 (5-oz.) can evaporated milk
8 oz. Velveeta cheese, cubed
1 t. mustard
¼ c. cubed fully cooked ham
½ c. frozen peas
2 T. butter
10 large eggs, lightly beaten
1 (12-oz.) tube of refrigerated buttermilk biscuits

  1. Preheat oven 375.
  2. In large saucepan, combine milk, cheese and mustard. Cook over low heat until smooth, stirring constantly.
  3. Stir in ham and peas.
  4. Melt butter in large skillet.
  5. When butter is hot, add eggs and cook until set.
  6. Add cheese sauce and stir gently.
  7. Spoon into ungreased shallow 2 qt. baking dish.
  8. Separate biscuits and cut in half.
  9. Place with cut side down around the outer edge of dish.
  10. Bake, uncovered for 15-20 minutes or until knife inserted near center comes out clean and biscuits are golden brown.
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