Combine spinach, mushroom soup, 1 cup of the bacon,
salt, and pepper. Fold in salmon, leave in larger pieces.
Hold covered under refrigeration.
Spray skillet with pan spray and heat two #12
rounded scoops of spinach mixture. Warm biscuit.
Cook two eggs. Place one #12 scoop of spinach mixture
on each side of the biscuit. Top with cooked eggs.
Sprinkle with 2 Tbsp. bacon and 1 Tbsp. dice tomato. Serve.