Ingredients
1 can (5 ounces) evaporated milk8 ounces Velveeta, cubed1 teaspoon prepared mustard3/4 cup cubed fully cooked ham1/2 cup frozen peas2 tablespoons butter10 large eggs, lightly beaten1 tube (12 ounces) refrigerated buttermilk biscuits
Preparation
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.
