Greens, Eggs and Ham Biscuits

Ingredients

• 6 oz baby spinach fresh washed
• 0.5 cup basil fresh packed
• 2 teaspoons butter melted
• 16.3 oz biscuits refrigerated pillsbury® canned (8 biscuits)
• 8 oz finely-chopped ham cooked very thinly sliced (from deli)
• 12  eggs 
• 0.3 cup milk 
• 1 tablespoon olive oil 
• 0.3 teaspoon pepper 
• 0.3 teaspoon salt 
• 6 oz cheddar cheese shredded
• 2 teaspoons cornmeal yellow

Equipment

• bowl
• frying pan
• baking sheet
• oven
• knife
• baking pan
• aluminum foil
• glass baking pan

Directions

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.
3. Drain spinach, if needed.
4. Layer spinach in bottom of baking dish; sprinkle cheese evenly over spinach.
5. In large bowl, beat eggs, milk, salt and pepper; pour over cheese in baking dish. Cover with foil.
6. Bake 40 to 45 minutes or until set and knife inserted in center comes out clean.
7. Meanwhile, separate dough into 8 biscuits, and brush tops with melted butter.
8. Sprinkle with cornmeal.
9. Place on ungreased cookie sheet.
10. Bake biscuits during last 15 minutes of egg bake time, or until golden brown.
11. Meanwhile, in 12-inch skillet, lightly brown sliced ham over medium-high heat.
12. Cut baked egg mixture into 4 rows by 2 rows for 8 squares.
13. Split warm biscuits; place ham on bottom half of each biscuit. Top each with egg square and fresh basil. Cover with biscuit tops.