Serves: 8
Total Calories: 231

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 pepper (from a jar), drained, chopped
1/2 cup diced seeded Italian plum tomato
2 tablespoons thinly sliced fresh basil leaves
Fresh basil sprigs
cherry tomatoes

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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.

Nutritional Facts:

Serves: 8
Total Calories: 231
Calories from Fat: 90

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