Egg Biscuit Bake

• 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 large eggs, lightly beaten
• 1 tube (12 ounces) refrigerated buttermilk biscuits

1. Preheat oven to 375u0b0. In a large saucepan, combine 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 biscuits and cut in half. Place with cut side down around outer edge of dish.
4. Bake, uncovered, 15-20 minutes or until a knife inserted in the center comes out clean and biscuits are golden brown.

milk, process cheese, mustard, frozen peas, butter, eggs, buttermilk

Taken from www.tasteofhome.com/recipes/egg-biscuit-bake/ (may not work)