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Alfredo Scrambled Egg Bake
Alfredo Scrambled Egg Bake
1
cup Original Bisquick(tm) mix
1/4
teaspoon Italian seasoning
6
tablespoons cold butter or margarine
1
egg
1/4
cup chopped onion
1/4
cup chopped green bell pepper
1
jar (4.5 ounces) Green Giant(tm) sliced mushrooms, drained
12
eggs, beaten
1/3
cup crumbled packaged precooked bacon (from 2.1-oz package)
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, bell 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.
serves 6