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Cook'n with Betty Crocker 
Cook'n with Pillsbury 
Cook'n with a Taste of Home 
Cook'n in Italy 
Cook'n in Mexico |
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Ham and Eggs Frittata Biscuits |
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Serves: 8 Print this RecipeSandy Bradley - Bolingbrook, Illinois Bake-Off® Contest 40, 2002 A frittata is an Italian omelet that is cooked slowly, and it's round because it isn't folded. This one is baked on biscuits, which creates an impressive dish for breakfast, brunch or dinner. 1 (16.3-ounce) can large buttermilk refrigerator biscuits 3 eggs 1 1/4 to 1 1/2 teaspoons dried Italian seasoning 1/2 cup diced cooked ham 4 ounces (1 cup) shredded 6- cheese Italian 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 __Sandy Bradley ..........Click the Edit tab and select this entry to learn more about this Bake-Off® Contest Winner. Heat oven to 375°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 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 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°F. for 15 to 20 minutes or until biscuits are golden brown and eggs are set. Garnish with basil sprigs and cherry tomatoes Nutrition Per Serving: Calories 290; Protein 12g; Carbohydrate 26g; Fat 15g; Sodium 870mg From "Pillsbury Best of the Bake-Off® Cookbook." Copyright 2004 General Mills. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved. This recipe comes from the Cook'n collection. Try Cook'n for FREE!
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