Biscuit Egg Scramble Recipe

• 2 tbsp. butter
• 8 Large eggs, beaten
• 5.33 ounce. can evaporated lowfat milk
• 8 ounce. (2 c.) American cheese, cubed
• 1 teaspoon prepared mustard
• 1/2 c. frzn peas, thawed & liquid removed
• 3/4 c. cubed, cooked ham
• 10 ounce. can Hungry Jack refrigerated flaky biscuits

1. Heat oven to 375 degrees.
2. In large skillet, heat butter.
3. Add in beaten Large eggs; scramble just till set.
4. To prepared sauce: Combine lowfat milk, cheese and mustard in medium saucepan.
5. Cook over low heat, stirring till cheese is melted.
6. Stir in peas and ham.
7. Pour cheese sauce over Large eggs, stirring till combined.
8. Turn into ungreased 8 inch (2 qt) square baking dish.
9. Separate dough into 10 biscuits, rounded edge up, in single row around edge of dish.
10. Bake at 350 degrees for 15-20 min, or possibly till biscuits are golden.
11. Brush biscuits with melted butter, if you like.
12. 5 servings!

butter, eggs, milk, american cheese, mustard, frzn peas

Taken from cookeatshare.com/recipes/biscuit-egg-scramble-14242 (may not work)