Ham and Eggs Frittata Biscuits

“A Pillsbury Bake Off Recipe from Sandy Bradley of Bolingbrook, IL.”
READY IN:
35mins
SERVES:
8
UNITS:
US

Ingredients Nutrition

  • 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
  • 14 cup diced cooked ham
  • 23 cup shredded Italian cheese blend
  • 2 tablespoons roasted red peppers, drained and chopped (from a jar)
  • 14 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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