Cheesy Florentine Cups

Heat oven to 350°F. Spray muffin cups non-stick cooking spray. Separate dough into 12 biscuits by peeling apart the layers. (This part is a little tricky…the original recipe uses 8 jumbo muffin cups, but I only have the regular 12 cup muffin tin). Use 2/3 of a biscuit for one muffin cup. Place biscuit in each muffin cup, pressing dough 3/4 of the way up sides of cups. Place spinach or broccoli and ham in the dough. Break eggs into bowl and beat with a fork to mix whites and yolks evenly. Divide evenly into muffin cups. Top each egg with cheese. Bake 15-20 minutes or centers feel firm when touched and biscuits are golden brown. Cool 5 minutes. Remove from pan to serving plates. Serve warm. I place a cookie sheet under the muffin pan incase of spillage.