Italian Breakfast Biscuit

In 'The Muffin Tin Cookbook' by Brette Sember

• Ready In: 50 mins
• Serves: 8

Ingredients

• 1 (16 1/2ounce) package  large refrigerated biscuits (like Grands!)
• 1  cup part-skim ricotta cheese
• 2  teaspoons  italian seasoning
• 8  medium eggs
•  salt
•  pepper

Directions

1. Preheat oven to 400°.
2. Spray 8 jumbo muffin cups with nonstick cooking spray.
3. Place one biscuit in each cup, and press into bottom and all the way up the side.
4. Mix ricotta with Italian seasonings, and place 2 tablespoons in each cup, spreading it all around the inside.
5. Scramble each egg in a bowl (custard cup works well), then pour into a muffin cup, and season with salt and pepper.
6. Bake for 20 minutes until the egg is set.
7. 205 calories.