Ham & Eggs Fritatta Biscuits
|1||can refrigerated buttermilk biscuits (8 biscuits)|
|1 1/4||teaspoons Italian seasoning|
|1/2||cup diced cooked ham|
|1||cup shredded 6-cheese Italian blend|
|1/4||cup roasted red bell peppers chopped|
|1/2||cup diced seeded tomatoes|
|2||tablespoons thinly sliced fresh basil leaves|
- Heat oven to 375°F. Spray large cookie sheet with cooking spray. Separate dough into 8 biscuits. On cookie sheet, place biscuits 3 inches apart. Press each into 4-inch round with 1/4-inch-high rim around outside edge.
- In small bowl, beat 1 of the eggs. Brush over tops and sides of biscuits. Sprinkle with 1 teaspoon of the Italian seasoning.
- In another small bowl, beat remaining 2 eggs and remaining 1/4 teaspoon Italian seasoning. Spoon evenly into indentations in each biscuit. Top biscuits with ham, 1/2 cup of the cheese, the roasted peppers, tomatoes, sliced basil and remaining 1/2 cup cheese.
- Bake 15 to 20 minutes or until biscuits are golden brown and eggs are set. Garnish with basil sprigs and cherry tomatoes.