Ham & Eggs Fritatta Biscuits
1 can (16.3 oz) Pillsbury(tm) Grands!(tm) refrigerated buttermilk biscuits (8 biscuits)
3 eggs
1 1/4 teaspoons Italian seasoning
1/2 cup diced cooked ham
1 cup shredded 6-cheese Italian blend (4 oz)
1/4 cup roasted red bell peppers (from 7.25-oz jar), drained, chopped
1/2 cup diced seeded plum (Roma) tomatoes
2 tablespoons thinly sliced fresh basil leaves
Fresh basil sprigs, if desired
Cherry tomatoes, if desired
1. Heat oven to 375°F. Spray large cookie sheet with cooking spray. Separate dough into 8 biscuits. On cookie sheet, place biscuits 3 inches apart. Press each into 4-inch round with 1/4-inch-high rim around outside edge.
2. In small bowl, beat 1 of the eggs. Brush over tops and sides of biscuits. Sprinkle with 1 teaspoon of the Italian seasoning.
3. In another small bowl, beat remaining 2 eggs and remaining 1/4 teaspoon Italian seasoning. Spoon evenly into indentations in each biscuit. Top biscuits with ham, 1/2 cup of the cheese, the roasted peppers, tomatoes, sliced basil and remaining 1/2 cup cheese.
4. Bake 15 to 20 minutes or until biscuits are golden brown and eggs are set. Garnish with basil sprigs and cherry tomatoes.
8 servings