Allow Pioneer Simple Split Waffle Biscuits to stand at room temperature for a minimum of 2 hours. Waffle biscuits can also be refrigerated up to 36 hours prior to baking.
Preheat a standard oven to 425°F, or convection oven to 350°F. Line a rimmed baking sheet with parchment paper. Place waffle biscuits on a prepared baking sheet and brush with butter substitute. Bake in a standard oven for 4-5 minutes, or a convection oven for 5-6 minutes. Remove from oven and brush again with butter substitute. Split the waffle biscuits in half.
In a large nonstick skillet over medium heat, melt butter substitute. Cook the eggs until whites are set and yolk is still runny, about 2-3 minutes. Season with salt and pepper, to taste.
Top bottom halves of waffle biscuits evenly with the spinach, tomato, ham, gouda and fried eggs. Drizzle with the maple syrup and top with remaining waffle biscuit tops.
