Biscuit Egg Scramble

Biscuit Egg Scramble 2 tablespoons butter 8 large eggs, lightly beaten 1 can (5 ounces) evaporated milk 8 ounces process cheese (Velveeta), cubed 1 tablespoon prepared mustard 1 cup cubed fully cooked ham 1 tube (10.2 ounces) refrigerated biscuits In a large skillet, heat butter until hot. Add eggs; cook and stir over medium heat until eggs are completely set. Set aside. In a another large saucepan, combine the milk, cheese and mustard; cook over medium-low heat until cheese is melted; stir until smooth. Remove from the heat; fold in ham and eggs. Pour into a greased 8-in. square baking dish. Separate biscuits and arrange on top. Bake at 375° for 15-20 minutes or until the biscuits are golden brown.