Scrambled Eggs Alfredo Bake

 

1

cup Original Bisquick® mix

1/4

teaspoon Italian seasoning

6

tablespoons firm butter or margarine

1

egg

1/4

cup chopped onion

1/4

cup chopped green bell pepper

1

jar (4.5 ounces) Green Giant® sliced mushrooms, drained

12

eggs, beaten

1/3

cup crumbled precooked bacon

3/4

cup Alfredo pasta sauce

• 1 Heat oven to 400°F. Spray square baking dish, 8x8x2 inches, with cooking spray. Mix Bisquick mix, Italian seasoning and 4 tablespoons of the butter in small bowl with fork or pastry blender until crumbly. Gently stir in 1 egg; set aside.
• 2 Melt remaining 2 tablespoons butter in 12-inch nonstick skillet over medium heat. Cook onion, bell pepper and mushrooms in butter 3 to 5 minutes, stirring occasionally, until vegetables are crisp-tender.
• 3 Add beaten eggs to vegetable mixture. Cook, stirring occasionally, until eggs are set; remove from heat. Gently stir in bacon and Alfredo sauce. Spread in baking dish. Sprinkle Bisquick mixture over eggs.
• 4 Bake uncovered about 15 minutes until topping is golden brown.