Ham and Eggs Frittata Biscuits |
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Prep Time: 15 Minutes Cook Time: 5 Minutes |
Ready In: 20 Minutes Servings: 8 |
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A Pillsbury Bake Off Recipe from Sandy Bradley of Bolingbrook, IL. Ingredients:
8 frozen buttermilk biscuits (from 16-oz bag, i don't see why you couldn't use refrigerated biscuits) |
4 teaspoons italian seasoning |
4 eggs |
1/4 cup diced cooked ham |
2/3 cup shredded italian cheese blend |
2 tablespoons roasted red peppers, drained and chopped (from a jar) |
1/4 cup diced seeded plum tomato (roma) |
2 tablespoons thinly sliced fresh basil leaves |
Directions:
1. Heat oven to 375°F Spray cookie sheet with cooking spray. Place biscuits on cookie sheet, and sprinkle each biscuit with 1/2 teaspoon Italian seasoning; bake as directed on bag.
2. In small bowl, beat eggs; beat in remaining ingredients. Heat 10-inch nonstick skillet over medium heat; lightly grease if necessary. Pour egg mixture into skillet; cook, lifting sides to allow raw egg mixture to flow underneath, until eggs are completely set.
3. Cut into 8 wedges; fold each in half and place on hot biscuits to make sandwiches.
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