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Alfredo Scrambled Egg Bake

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  • Prep 20 min
  • Total 35 min
  • Servings 6
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Add a twist to brunch or supper with a biscuit-topped egg bake. Serve with a bowl of fresh berries or melon and warm breadsticks.
Created Jan 14, 2018
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  • 1 cup Original Bisquick™ mix
  • 1/4 teaspoon Italian seasoning
  • 6 tablespoons cold butter or margarine
  • 1 egg
  • 1/4 cup chopped onion
  • 1/4 cup chopped green pepper
  • 1 can (284 mL) sliced mushrooms, drained
  • 12 eggs, beaten
  • 1/3 cup crumbled packaged precooked bacon
  • 3/4 cup Alfredo pasta sauce


  • 1
    Heat oven to 400°F. Spray 8-inch square (2-quart) glass baking dish with cooking spray. In small bowl, stir together Bisquick™ mix and Italian seasoning. Cut in 4 tablespoons of the butter, using pastry blender (or pulling 2 table knives through mixture in opposite directions), until crumbly. Gently stir in 1 egg; set aside for topping.
  • 2
    In 12-inch nonstick skillet, melt remaining 2 tablespoons butter over medium heat. Cook onion, pepper and mushrooms in butter 3 to 5 minutes, stirring occasionally, until vegetables are crisp-tender. Add beaten eggs. Cook, stirring occasionally, until eggs are set; remove from heat. Gently stir in bacon and Alfredo sauce. Spread in baking dish. Sprinkle with topping.
  • 3
    Bake uncovered about 15 minutes or until topping is golden brown.

Expert Tips

  • Tip 1
    Do-Ahead: This bake can be made 8 to 12 hours ahead. Make topping as directed in step 1; cover and refrigerate. Make egg mixture as directed in step 2; cover and refrigerate. Just before baking sprinkle with topping and bake as directed (bake time may be longer).

Nutrition Information

485 Calories, 38g Total Fat, 19g Protein, 17g Total Carbs

Nutrition Facts

Serving Size: 6
Total Fat
Saturated Fat
Total Carbs
Dietary Fiber
% Daily Value*:
*Percent Daily Values are based on a 2,000 calorie diet.
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