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Florentine Ham and Egg Breakfast Biscuits

Fluffy, just-baked biscuits frame a classic egg sandwich topped with fresh spinach and a tangy sauce.

Prep Time:

25 Min

Total Time:

25 Min

Makes:

2 sandwiches

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RECIPE TIPS REVIEWS (0) NUTRITIONAL INFO

INGREDIENTS

2	Pillsbury® Grands!® frozen Southern Style Biscuits (from 25-oz bag)
2	slices (1 oz each) Canadian-style bacon
1/4	cup plain yogurt (from 8-oz container)
1	tablespoon light mayonnaise
1/2	teaspoon Dijon mustard
2	eggs, poached
1/2	cup fresh baby spinach leaves

DIRECTIONS

1.	Bake biscuits as directed on bag.
2.	Meanwhile, in skillet, lightly brown Canadian bacon. Keep warm over low heat.
3.	In small microwavable bowl, mix yogurt, mayonnaise and mustard. Microwave uncovered on High 20 to 40 seconds or until warm; stir.
4.	Split warm biscuits; spread 1 tablespoon yogurt mixture on bottom half of each biscuit. Top each with half of the spinach and 1 bacon slice. With slotted spoon, remove poached eggs from cooking water; place over bacon. Top each with half of remaining yogurt mixture. Cover with top halves of biscuits.
High Altitude (3500-6500 ft): No change.

High Altitude (3500-6500 ft):

No change.

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