Ham & Eggs Frittata Biscuits

By cdrier

Ingredients

• 1 (16.3-oz.) can Pillsbury Grands refrigerated buttermilk biscuits
• 3 eggs
• 1 1/4 to 1 1/2 tsp. dried Italian seasoning
• 1/2 c.*Drier's* ham diced
• 4 oz. (1 cup) shredded 6-cheese Italian blend
• 1/4 c. roasted red bell peppers
• (from 7.25-oz. jar), drained, chopped
• 1/2 c. diced seeded Italian plum tomatoes
• 2 tbsp. thinly sliced fresh basil leaves
• fresh basil sprigs
• cherry tomatoes

Details

Servings 8

Preparation

Step 1

Heat oven to 375 degrees F. Spray large cookie sheet with nonstick cooking spray. Separate dough into 8 biscuits. Place 3 inches apart on sprayed cookie sheet. Press out each biscuit to form 4-inch round with 1/4-inch-high rim around outside edge. Beat 1 of the eggs in small bowl. Brush over tops and sides of biscuits. Sprinkle with 1 teaspoon of the Italian seasoning. In another small bowl, combine remaining 2 eggs and remaining 1/4 to 1/2 teaspoon Italian seasoning; beat well. Spoon evenly into indentations in each biscuit Top with ham, 1/2 cup of the cheese, roasted peppers, tomatoes, sliced basil and remaining 1/2 cup cheese. Bake at 375 degrees F for 15 to 20 minutes or until biscuits are golden brown and eggs are set Garnish with basil sprigs and cherry tomatoes.