Recipe: Ham and Eggs Frittata Biscuits (using refrigerated biscuit dough)

This is from a Pillsbury Bake-Off pamphlet.

HAM AND EGGS FRITTATA BISCUITS

1 (16.3-ounce can) Pillsbury Grands Refrigerated Buttermilk or Southern Style Biscuits
3 eggs
1 1/4 to 1 1/2 teaspoons dried Italian seasoning
cup diced cooked ham
4 ounces (1 cup) shredded Italian cheese blend
1/4 cup roasted red bell peppers (from a jar), drained, chopped
1/2 cup diced seeded Italian plum tomatoes
2 Tablespoons thinly sliced fresh basil leaves
Fresh basil sprigs
Cherry tomatoes

Heat oven to 375 degrees. F. Spray large cookie sheet with nonstick cooking spray.

Separate dough into 8 biscuits; place 3 inches apart on sprayed cookie sheet. Press out each biscuit to form 4-inch round with 1/4-inch-high rim around outside edge.

Beat 1 of the eggs in a small bowl. Brush over tops and sides of biscuits. Sprinkle with 1 teaspoon of the Italian seasoning.

In another small bowl, combine remaining 2 eggs and remaining 1/4 to 1/2 teaspoon Italian seasoning; beat well. Spoon egg mixture evenly into indentations in each biscuit.

Top with ham, 1/2 cup of the cheese, roasted peppers, tomatoes, sliced basil and remaining 1/2 cup cheese.

Bake at 375 degrees F. for 15 to 20 minutes or until biscuits are golden brown and eggs are set.

Garnish with basil sprigs and cherry tomatoes.