Bundt® Biscuit Egg Bake with Sun-Dried Tomatoes and Ham

• 5 eggs
• 1/2 tsp kosher salt
• 1/2 tsp ground pepper
• 1/2 cup chives, finely chopped
• 2 cups ham slices, chopped
• 1 can Pillsbury biscuit, 8 biscuits total
• 1 1/2 cups sharp cheddar cheese, grated
• 1 cup sun-dried tomatoes chopped

Preheat the oven to a 350°F. Prepare 6 Cup Anniversary Bundt® Pan with baking spray. In a large mixing bowl, whisk the eggs, salt, pepper, finely chopped chives and chopped ham slices. Cut each biscuit into 8 pieces. Add biscuit, cheese and sun-dried tomatoes into the egg mixture and gently fold until the biscuit pieces are nicely coated. Transfer mixture evenly into prepared pan. Bake for 45 to 50 minutes. Let it cool for 3-5 minutes before inverting onto a cooling rack. Cut into slices and serve immediately.