EGG BISCUIT BAKE
Steps:
- 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 in half. Place with cut side 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.
Nutrition Facts : Calories 486 calories, Fat 26g fat (13g saturated fat), Cholesterol 405mg cholesterol, Sodium 1347mg sodium, Carbohydrate 35g carbohydrate (7g sugars, Fiber 1g fiber), Protein 28g protein.
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MD mahmudul Hasan
[email protected]This is a delicious and easy recipe. I will definitely be making it again.
Allison Mackenzie
[email protected]I've made this egg biscuit bake several times now and it's always a hit. It's a great way to start the day or to serve at a brunch party.
Cyril Blessing
[email protected]This is a great recipe for a potluck or brunch. It's easy to make and everyone loves it.
Aja lamin Conteh
[email protected]I'm not a big fan of eggs, but I love this egg biscuit bake. The biscuits are so fluffy and the eggs are cooked perfectly.
Sankar Chhetri
[email protected]This is a great recipe for using up leftover eggs. I had a dozen eggs that were about to go bad, so I made this egg biscuit bake and it was perfect.
Muzamal Khandaha.
[email protected]I used a 9x13 inch pan instead of an 8x8 inch pan, and the egg biscuit bake turned out fine. I just had to cook it for a few extra minutes.
Ayesha Asim
[email protected]I added some chopped green onions to my egg biscuit bake, and it gave it a nice fresh flavor.
Zihad Stor
[email protected]I'm not a fan of canned biscuits, so I used homemade biscuits instead. The egg biscuit bake was still delicious, but the biscuits were a bit denser.
Lilli Peach
[email protected]This is a great recipe to make ahead of time. I like to make it on the weekend and then reheat it during the week for breakfast or lunch.
Colin Campbell
[email protected]I'm a vegetarian, so I used tofu instead of eggs in my egg biscuit bake. It turned out great! The tofu was nice and fluffy, and the biscuits were still light and flaky.
Divine Chijioke
[email protected]I added some chopped ham and cheese to my egg biscuit bake, and it was amazing! It's a great way to use up leftover ham.
Takbir Sarkar
[email protected]This is a great recipe for a quick and easy breakfast or brunch. I love that I can just throw everything in the pan and let it bake.
Stephy Mohammed
[email protected]I'm not usually a fan of egg bakes, but this one was really good. The biscuits were light and fluffy, and the eggs were cooked perfectly.
Kara Kim
[email protected]This dish was a hit at my brunch party. It was cheesy, fluffy, and delicious. I would highly recommend it.
Bk Vi
[email protected]My family loved this egg biscuit bake! It was so easy to make and everyone raved about it. I will definitely be making this again.