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Biscuit Egg Scramble

This is the perfect for recipe for brunch or a quick dinner. The eggs, ham and cheese combine wonderfully for delicious dish.—Jacqueline Boyden, Sparks, Nevada
  • Total Time
    Prep/Total Time: 30 min.
  • Makes
    4-6 servings


  • 2 tablespoons butter
  • 8 large eggs, lightly beaten
  • 1 can (5 ounces) evaporated milk
  • 8 ounces process cheese (Velveeta), cubed
  • 1 tablespoon prepared mustard
  • 1 cup cubed fully cooked ham
  • 1 tube (10.2 ounces) refrigerated biscuits


  • In a large skillet, heat butter until hot. Add eggs; cook and stir over medium heat until eggs are completely set. Set aside.
  • In a another large saucepan, combine the milk, cheese and mustard; cook over medium-low heat until cheese is melted; stir until smooth. Remove from the heat; fold in ham and eggs.
  • Pour into a greased 8-in. square baking dish. Separate biscuits and arrange on top. Bake at 375° for 15-20 minutes or until the biscuits are golden brown.

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