1
teaspoon Frank's™ RedHot™ Original cayenne pepper sauce
2
cups roughly chopped spinach
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Steps
1
Heat oven to 350°F. Grease 9-inch square (2-quart) baking dish.
2
In small bowl, mix Hot Sauce Remoulade ingredients; set aside.
3
In 10-inch skillet, cook bacon over medium-low heat until fat has rendered (melted). Add mushrooms, onion and bell pepper. Increase heat to medium; cook until mushrooms are tender.
4
In large bowl, beat Bisquick mix, milk and eggs with whisk. Add 1 teaspoon hot sauce, the chopped spinach, and cooked bacon and vegetables. Beat well with whisk; pour into baking dish.
5
Bake 30 to 40 minutes or until eggs are set. Cool 5 to 10 minutes before cutting. Serve drizzled with hot sauce remoulade.
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To save fat and calories, use low-fat milk in the egg bake and fat-free sour cream instead of the mayonnaise in the remoulade.
Recipe can easily be doubled or tripled.
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Nutrition Facts are not available for this recipe
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