Greens, Eggs and Ham Biscuits

(1)
  1 reviews
  • 20 min prep time
  • 1 hr 20 min total time
  • 12 ingredients
  • 8 servings

Ingredients

1
bag (6 oz) washed fresh baby spinach
1
tablespoon olive oil
1 1/2
cups shredded Cheddar cheese (6 oz)
12
eggs
1/4
cup milk
1/4
teaspoon salt
1/4
teaspoon pepper
1
can (16.3 oz) Pillsbury™ Grands!™ Homestyle refrigerated buttermilk biscuits (8 biscuits)
2
teaspoons butter, melted
2
teaspoons yellow cornmeal
8
oz very thinly sliced cooked ham (from deli)
1/2
cup lightly packed fresh basil leaves

Directions

  1. 1 Heat oven to 350°F. Spray bottom only of 11x7-inch (2-quart) glass baking dish with cooking spray.
  2. 2 In 12-inch skillet, cook and stir spinach in oil over medium-high heat 3 to 4 minutes, until spinach is wilted. Drain spinach, if needed. Layer spinach in bottom of baking dish; sprinkle cheese evenly over spinach.
  3. 3 In large bowl, beat eggs, milk, salt and pepper; pour over cheese in baking dish. Cover with foil.
  4. 4 Bake 40 to 45 minutes or until set and knife inserted in center comes out clean.
  5. 5 Meanwhile, separate dough into 8 biscuits, and brush tops with melted butter. Sprinkle with cornmeal. Place on ungreased cookie sheet.
  6. 6 Bake biscuits during last 15 minutes of egg bake time, or until golden brown.
  7. 7 Meanwhile, in 12-inch skillet, lightly brown sliced ham over medium-high heat. Cut baked egg mixture into 4 rows by 2 rows for 8 squares.
  8. 8 Split warm biscuits; place ham on bottom half of each biscuit. Top each with egg square and fresh basil. Cover with biscuit tops.

Notes

Notes









Tips

Nutrition Information

Recipe Step Photos

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