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Alfredo Scrambled Egg Bake

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Alfredo Scrambled Egg Bake
  • Prep 20 min
  • Total 35 min
  • Servings 6
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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.
Updated Oct 9, 2013

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

  • 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.

Tips from the Betty Crocker Kitchens

  • tip 1
    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).

Nutrition

485 Calories, 38 g Total Fat, 19 g Protein, 17 g Total Carbohydrate

Nutrition Facts

Serving Size: 1 Serving
Calories
485
Calories from Fat
340
Total Fat
38 g
Saturated Fat
18 g
Cholesterol
520 mg
Sodium
770 mg
Potassium
250 mg
Total Carbohydrate
17 g
Dietary Fiber
1 g
Protein
19 g
% Daily Value*:
Vitamin A
28%
28%
Vitamin C
4%
4%
Calcium
18%
18%
Iron
12%
12%
Exchanges:
1 Starch; 2 1/2 High-Fat Meat; 3 Fat;
*Percent Daily Values are based on a 2,000 calorie diet.
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