1 can evaporated milk
227 g velvetta cheese, cubed
5 ml prepared mustard
50 ml onion, finely chopped
175 ml cooked ham, diced
125 ml peas
30 ml butter or margarine
10 eggs, beaten
1 refrigerated biscuit package
In a saucepan; combine milk, cheese, mustard and onion. Cook over low heat until smooth. Stir constantly. Stir in ham and peas.
In a large skillet; melt butter. Add eggs. Cook and stir over medium heat until eggs are set. Add cheese sauce and stir gently.
Spoon mixture into an ungreased shallow baking dish. Separate biscuits and cut in half. Place cut side down around outer edge of dish. Bake, uncovered, at 375 F (190 C) for 15 to 20 minutes or until biscuits are golden.
Serves 4