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

Ingredients:

• 1 (16.3-oz.) can Pillsbury® Grands!® Refrigerated Buttermilk or Southern Style Biscuits
• 3 eggs
• 1 1/4 to 1 1/2 teaspoons dried Italian seasoning
• 1/2 cup diced cooked ham
• 4 oz. (1 cup) shredded Italian cheese blend
• 1/4 cup roasted red bell peppers (from a jar), drained, chopped
• 1/2 cup diced seeded Italian plum tomatoes
• 2 tablespoons thinly sliced fresh basil leaves
• Fresh basil sprigs
• Cherry tomatoes

Directions:

1 . Heat oven to 375°F. 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.

2 . Beat 1 of the eggs in small bowl. Brush over tops and sides of biscuits. Sprinkle with 1 teaspoon of the Italian seasoning.

3 . In another small bowl, combine remaining 2 eggs and remaining 1/4 to 1/2 teaspoon Italian seasoning; beat well. Spoon egg mixture 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.

4 . Bake at 375°F. for 15 to 20 minutes or until biscuits are golden brown and eggs are set. Garnish with basil sprigs and cherry tomatoes.