Ingredients
2
tablespoons butter
1
cup grape or cherry tomatoes (from 10-oz container)
4
biscuits from 1 bag (25 oz) frozen Pillsbury™ Grands!™ Buttermilk Biscuits (12 Count)
4
eggs
2
slices (0.8 oz each) Colby-Jack or cheddar cheese, cut in half (from 8-oz package)
1/4
cup loosely packed baby spinach leaves
Preparation
Heat oven to 375°F. Line large rimmed baking pan with foil. In small microwavable bowl, heat 1 tablespoon of the butter uncovered on High 15 to 20 seconds or until melted.
In medium bowl, mix tomatoes, 1 tablespoon melted butter, 1/4 teaspoon salt and 1/8 teaspoon pepper; spread in pan. Roast tomatoes about 30 minutes, stirring after 15 minutes, until tomatoes burst and skins begin to shrivel. Set aside.
Bake biscuits as directed on bag; cover with foil to keep warm.
Meanwhile, in 10-inch nonstick skillet, heat remaining 1 tablespoon butter over medium heat. Break egg into custard cup or small bowl; carefully slide egg into pan from custard cup. Repeat with remaining eggs. Cook about 1 minute or until outer edges turn opaque. Cover skillet; reduce heat to medium-low. Cook 4 to 6 minutes or until yolks are firm, not runny.
To assemble, split biscuits in half, and top bottom halves with half cheese slice, fried egg, spinach and tomatoes. Add top halves of biscuits to complete sandwiches. Serve warm.
