Can Biscuit and Egg Bake

This is a recipe using
convenient refrigerated biscuits,
that create a golden border
around this brunch dish.
It's a variation of a
simple egg-cheese combination.

Ingredients:
1 can (5 ounces) evaporated milk
8 ounces VELVEETA Pasteurized
Prepared Cheese Product, cubed
1 teaspoon prepared mustard
3/4 cup cubed fully cooked ham
1/2 cup frozen peas
2 tablespoons butter
10 eggs, lightly beaten
1 tube (12 ounces)
refrigerated buttermilk biscuits

Directions:
In a large saucepan, combine the 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 the biscuits and cut in half.
Place with cut side down around
outer edge of baking dish.
Bake, uncovered, at 375 degrees F.
for 15-20 minutes or until a knife inserted
near the center comes out clean
and biscuits are golden brown.