Ham and Eggs Frittata Biscuits recipe for managing PCOS and pregnancy on Fertility Chef

Lunch: Ham and Eggs Frittata Biscuits

Fresh herbs enhance the delicate flavors baked in a biscuit that holds a veggie-packed egg topping.

This recipe includes fertility superfoods such as:

Health and fertility benefits of Ham and Eggs Frittata Biscuits

Basil is an excellent stress reliever, and has antioxidant and anti-inflammatory benefits.

Ingredients

1 can (16.3 oz) Pillsbury™ Grands!™ refrigerated buttermilk or Southern style biscuits
3 LAND O LAKES® Eggs
1 1/4 to 1 1/2 teaspoons Italian seasoning
1/2 cup diced cooked ham
1 cup shredded Italian cheese blend (4 oz)
1/4 cup roasted red bell peppers (from a jar), drained, chopped
1/2 cup diced seeded plum (Roma) tomatoes
2 tablespoons thinly sliced fresh basil leaves
Fresh basil sprigs
Cherry tomatoes

Instructions

Heat oven to 375 °F. Spray large cookie sheet with CRISCO® Original No-Stick Cooking Spray. Separate dough into 8 biscuits; place 3 inches apart on cookie sheet. Press out each biscuit to form 4-inch round with 1/4-inch-high rim around outside edge.
In small bowl, beat 1 of the eggs. Brush over tops and sides of biscuits. Sprinkle with 1 teaspoon of the Italian seasoning.
In another small bowl, beat remaining 2 eggs and remaining 1/4 to 1/2 teaspoon Italian seasoning. Spoon egg mixture evenly into indentations in each biscuit. Top with ham, 1/2 cup of the cheese, the roasted peppers, tomatoes, sliced basil and remaining 1/2 cup cheese.
Bake 15 to 20 minutes or until biscuits are golden brown and eggs are set. Garnish with basil sprigs and cherry tomatoes.