I looove refrigerated Pillsbury biscuits, mostly because I like popping open the can, but they're also delicious and easy to make. I wanted something different than just your everyday biscuit, so I looked up some recipes on the Pillsbury website. I had most of the ingredients on hand (with a few substitutions) so I chose this one.
Check out the speedy recipe — and mouthwatering photos! — after the jump.
2 tablespoons unsalted or salted butter
1 box (9 oz.) frozen chopped spinach
1/2 teaspoon salt
1/4 teaspoon pepper
1 can (16.3 oz.) Pillsbury Grands! Flaky Layers refrigerated original biscuits (8 biscuits)
4 oz. thick-cut slices Canadian bacon, cut into 1/4-inch cubes (I used ham lunch meat)
2 cups shredded mild Cheddar cheese (8 oz.)
Heat oven to 350°F. Spray muffin cups non-stick cooking spray.
In 10-inch skillet, melt butter over medium heat. Stir in spinach, salt and pepper. Cook 5 to 7 minutes, stirring occasionally and breaking up spinach if necessary, until spinach is hot. Remove from heat; set aside.
Separate dough into 12 biscuits by peeling apart the layers. (This part is a little tricky…the original recipe uses 8 jumbo muffin cups, but I only have the regular 12 cup muffin tin). Use 2/3 of a biscuit for one muffin cup. Place biscuit in each muffin cup, pressing dough 3/4 of the way up sides of cups. Place heaping 1 tablespoon ham on dough in bottom of each cup. Top each with spinach mixture. Using finger or end of wooden spoon handle, make 1 1/2-inch-wide indentation in center of each cup.
Break eggs into bowl and beat with a fork to mix whites and yolks evenly. Divide evenly into muffin cups. Top each egg with 1/4 cup cheese (cups will be full). (If using custard cups, place on large cookie sheet with sides.)
Bake 15-20 minutes or centers feel firm when touched and biscuits are golden brown. Cool 5 minutes. Remove from pan to serving plates. Serve warm.