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Alfredo Scrambled Egg Bake

alfredo scrambled egg bake
Alfredo Scrambled Egg Bake
  • 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. ...MORE + LESS -

Ingredients

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

Steps

Hide Images
  • 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

  • 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

Nutrition Facts

Serving Size: 6
Calories
485
% Daily Value
Total Fat
38
Saturated Fat
18
Cholesterol
520
Sodium
770
Dietary Fiber
1
Protein
19
% Daily Value*:
Exchanges:
*Percent Daily Values are based on a 2,000 calorie diet.

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