ALFREDO SCRAMBLED EGG BAKE

Alfredo Scrambled Egg Bake image

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.

Provided by Betty Crocker Kitchens

Time 35m

Yield 6

Number Of Ingredients 10

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 bell pepper
1 jar (4.5 ounces) sliced mushrooms, drained
12 eggs, beaten
1/3 cup crumbled packaged precooked bacon (from 2.1-oz package)
3/4 cup Alfredo pasta sauce

Steps:

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.
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.
Bake uncovered about 15 minutes or until topping is golden brown.

Nutrition Facts : Calories 485, Carbohydrate 17 g, Cholesterol 520 mg, Fat 3, Fiber 1 g, Protein 19 g, SaturatedFat 18 g, ServingSize 1 Serving, Sodium 770 mg