Greens, Eggs and Ham Biscuits

 

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

• 1 Heat oven to 350°F. Spray bottom only of 11x7-inch (2-quart) glass baking dish with cooking spray.
• 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 In large bowl, beat eggs, milk, salt and pepper; pour over cheese in baking dish. Cover with foil.
• 4 Bake 40 to 45 minutes or until set and knife inserted in center comes out clean.
• 5 Meanwhile, separate dough into 8 biscuits, and brush tops with melted butter. Sprinkle with cornmeal. Place on ungreased cookie sheet.
• 6 Bake biscuits during last 15 minutes of egg bake time, or until golden brown.
• 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 Split warm biscuits; place ham on bottom half of each biscuit. Top each with egg square and fresh basil. Cover with biscuit tops.