Ingredients20 m servings 457
- Melt butter in a large saucepan over low heat. Stir flour, mustard, salt, and pepper into butter until mixture is smooth and bubbly. Remove from heat and add milk. Return to heat and bring to a boil, stirring constantly; boil until mixture thickens, about 1 minute.
- Stir ham and eggs into milk mixture and cook until heated through. Spoon creamed ham and eggs onto biscuits.
- Partner Tip
- Reynolds® Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.
Per Serving: 457 calories; 28.9 28.6 20 265 1127 Full nutrition
ReviewsRead all reviews 9
I've made this several times, as written and with variations. I've used bacon instead of ham, and scrambled instead of boiled eggs. It's delicious every time.
This is exactly what the recipe is supposed to be! I did add a little Tajin to mine. I could have used a little more flavor, but that's not what this was advertised to be. So in that respect,...
excellent on whole grain toast and healthier than biscuits very good
I poured the mixture over a croissant because I didn’t have biscuits. Good!
Because some said it was bland, I used a little more salt and black pepper and added a sprinkle of chili powder and some minced onion. Great!
Love this recipe. I've made it twice so far. The first time was perfect, I season to taste. The second time I added diced jalepenos and onions, and instead of ham/bacon, used smoked chopped sau...
I was looking for a way to use up a little bit of ham and a whole bunch of hard boiled eggs from Easter. This worked perfectly for that! The sauce was a little bland so I added some Tajin season...