Prep Time 20 min
Cook Time 25 Min
Servings 8
Difficulty Easy

Ingredients

  • 2 tbsps. LAND O LAKES® Unsalted or Salted Butter
  • 1 box (9 oz) Green Giant® frozen spinach
  • 1/2 tsp. salt
  • 1/4 tsp. 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
  • 8 Eggland's Best eggs
  • 2 cups shredded mild Cheddar cheese (8 oz)

Directions

  • Step 1

    Heat oven to 350°F. Spray 8 jumbo muffin cups or 8 (6-ounce) glass custard cups with CRISCO® Original No-Stick Cooking Spray.

  • Step 2

    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.

  • Step 3

    Separate dough into 8 biscuits. Place 1 biscuit in each muffin cup, pressing dough 3/4 of the way up sides of cups. Place heaping 1 tablespoon bacon 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 1 egg into each cup. Top each egg with 1/4 cup cheese (cups will be full). (If using custard cups, place on large cookie sheet with sides.)

  • Step 4

    Bake 20 to 25 minutes or until centers feel firm when touched and biscuits are golden brown. Cool 5 minutes. Remove from pan to serving plates. Serve warm.

  • Step 6

    Bake 27 to 30 minutes.

Serving size
(1 biscuit cup)

  • Calories 420
  • Calories from Fat240g
  • Total Fat 26g
  • Saturated Fat 11g
  • Polyunsaturated Fat 0g
  • Monounsaturated Fat 0g
  • Cholesterol 225mg
  • Sodium 1130mg
  • Potassium 0mg
  • Total Carbohydrates 26g
  • Dietary Fiber 0g
  • Sugars 6g
  • Protein 21g
  • Vitamin A 0%
  • Vitamin C 0%
  • Vitamin D 0%
  • Calcium 0%
  • Thiamin 0%
  • Niacin 0%
  • Zinc 0%
  • Riboflavin 0%
  • Iron 0%

*Percent Daily Values are based on a 2,000 calorie diet