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.
Alfredo Scrambled Egg Bake
- Prep Time 20 min
- Total 35 min
- Servings 6
- Ingredients 10
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
Instructions
-
Step1Heat 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.
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Step2In 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.
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Step3Bake uncovered about 15 minutes or until topping is golden brown.
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;Tips from the Betty Crocker Kitchens
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