Ham & Eggs Frittata Biscuits

Ham & Eggs Frittata Biscuits
1 can (16.3 ounces) refrigerated buttermilk biscuits
3 eggs
1 1/4-1 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 peppers (from 7.25-oz. jar), drained, chopped
1/2 cup diced seeded Italian plum tomatoes
2 tablespoons thinly sliced fresh basil leaves
Fresh basil sprigs
Cherry tomatoes
Heat oven to 375 degrees. 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 for 15-20 minutes or until biscuits are golden brown and eggs are set. Garnish with basil sprigs and cherry tomatoes.
Serves eight.
Nutrition values per serving: 290 calories, 15 g fat, 26 g carbohydrates, 1 g fiber, 12 g protein, 95 mg cholesterol, 870 mg sodium.
Sandy Bradley, Bolingbrook