Spicy Egg Bake

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Spicy Egg Bake
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  • Prep 15 min
  • Total 45 min
  • Servings 4
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We've added hot sauce to this egg, spinach and bacon bake for a little kick to your weekend brunch!
By Angie McGowan
Updated Sep 9, 2016


Hot Sauce Remoulade

  • 1/4 cup mayonnaise
  • 1 tablespoon Frank's™ RedHot™ Original cayenne pepper sauce
  • 1 tablespoon lemon juice

Egg Bake

  • 1/8 lb bacon, chopped
  • 1 cup sliced mushrooms
  • 1/4 cup chopped onion
  • 1/4 cup chopped green bell pepper
  • 1/2 cup Original Bisquick™ mix
  • 1 cup milk
  • 6 eggs
  • 1 teaspoon Frank's™ RedHot™ Original cayenne pepper sauce
  • 2 cups roughly chopped spinach


  • 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.

Tips from the Betty Crocker Kitchens

  • tip 1
    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.
  • tip 2
    Recipe can easily be doubled or tripled.


Nutrition Facts are not available for this recipe
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