- 2 tablespoons LAND O LAKES® Unsalted or Salted Butter
- 1 (9 ounce) box Green Giant® frozen spinach
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- 1 (16.3 ounce) can Pillsbury® Grands!® Flaky Layers refrigerated original biscuits
- 4 ounces thick-cut slices Canadian bacon, cut into 1/4-inch cubes
- 8 Eggland's Best eggs
- 2 cups shredded mild Cheddar cheese
- Heat oven to 350 degrees F. Spray 8 jumbo muffin cups or 8 (6-ounce) glass custard cups with CRISCO(R) Original No-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 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.)
- Bake 20 to 25 minutes or centers feel firm when touched and biscuits are golden brown. Cool 5 minutes. Remove from pan to serving plates. Serve warm.