Cheesy Florentine Biscuit Cups

(31)
  14 reviews

2
tablespoons unsalted or salted butter
1
box (9 oz) Green Giant™ frozen chopped spinach
1/2
teaspoon salt
1/4
teaspoon pepper
1
can (16.3 oz) Pillsbury™ Grands!™ Flaky Layers refrigerated original biscuits (8 biscuits)
4
oz thick-cut slices Canadian bacon, cut into 1/4-inch cubes
8
eggs
2
cups shredded mild Cheddar cheese (8 oz)

Directions

  1. 1 Heat oven to 350°F. Spray 8 jumbo muffin cups or 8 (6-ounce) glass custard cups with CRISCO® Original No-Stick Cooking Spray.
  2. 2 In 10-inch skillet, melt butter over medium heat. Stir in spinach, salt and pepper. Cook 5 to 7 minutes, stirring occasionally and breaking up spinach if necessary, until spinach is hot. Remove from heat; set aside.
  3. 3 Separate dough into 8 biscuits. Place 1 biscuit in each muffin cup, pressing dough 3/4 of the way up sides of cups. Place heaping 1 tablespoon bacon on dough in bottom of each cup. Top each with spinach mixture. Using finger or end of wooden spoon handle, make 1 1/2-inch-wide indentation in center of each cup. Break 1 egg into each cup. Top each egg with 1/4 cup cheese (cups will be full). (If using custard cups, place on large cookie sheet with sides.)
  4. 4 Bake 20 to 25 minutes or centers feel firm when touched and biscuits are golden brown. Cool 5 minutes. Remove from pan to serving plates. Serve warm.

Notes

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Tips

Nutrition Information

Recipe Step Photos

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