Recipe: Biscuit Egg Scramble

Biscuit Egg Scramble
Source: Country Woman Magazine, Mar/Apr, 1995
Yield: 4-6 servings

2 tbsp butter or margarine
8 eggs, beaten
5 oz evaporated milk
8 oz American cheese, cubed
1 tbsp prepared mustard
1 cup cooked ham, cubed
1 (10 oz can) refrigerator biscuits

Melt butter in a skillet. Add eggs; cook and stir until set; set aside.

In a medium saucepan, combine milk, cheese, and mustard; cook over medium-low heat until cheese is melted.

Remove from the heat; fold in ham and eggs. Pour into a greased 8-inch square baking dish. Separate biscuits and arrange on top.

Bake at 375 degrees for 15-20 minutes or until the biscuits are golden brown.