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  • Prep 15 min
  • Total 45 min
  • Servings 4
  • Save
    478
  • Pinterest
    80
  • Print
    433
  • Email
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  • Facebook
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We've added hot sauce to this egg, spinach and bacon bake for a little kick to your weekend brunch! MORE + LESS -

Angie McGowan
September 9, 2016

Ingredients

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

Steps

Hide Images
  • 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.

Expert Tips

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.

Nutrition Information

No nutrition information available for this recipe
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