Alfredo Scrambled Egg Bake

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 -

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

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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.

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).