Scrambled Eggs Alfredo Bake
Add a twist to brunch or supper with a biscuit-topped egg bake.
Prep Time:20 min 
Start to Finish:35 min 
Makes:6 servings 
1cup Original Bisquick® mix1/4teaspoon Italian seasoning6tablespoons
firm butter or margarine1egg1/4cup chopped onion1/4cup chopped green
bell pepper1jar (4.5 ounces) Green Giant® sliced mushrooms,
drained12eggs, beaten1/3cup crumbled precooked bacon3/4cup Alfredo pasta
sauce
1.Heat oven to 400°F. Spray square baking dish, 8x8x2 inches, with
cooking spray. Mix Bisquick mix, Italian seasoning and 4 tablespoons of
the butter in small bowl with fork or pastry blender until crumbly.
Gently stir in 1 egg; set aside.2.Melt remaining 2 tablespoons butter in
12-inch nonstick skillet over medium heat. Cook onion, bell pepper and
mushrooms in butter 3 to 5 minutes, stirring occasionally, until
vegetables are crisp-tender.3.Add beaten eggs to vegetable mixture.
Cook, stirring occasionally, until eggs are set; remove from heat.
Gently stir in bacon and Alfredo sauce. Spread in baking dish. Sprinkle
Bisquick mixture over eggs.4.Bake uncovered about 15 minutes until
topping is golden brown. High Altitude (3500-6500 ft) No changes.
Nutrition Information
1 Serving: Calories 485 (Calories from Fat 340 ); Total Fat 38 g
(Saturated Fat 18 g); Cholesterol 520 mg; Sodium 770 mg; Total
Carbohydrate 17 g (Dietary Fiber 1 g); Protein 19 g Percent Daily
Value*: Vitamin A 28 %; Vitamin C 4 %; Calcium 18 %; Iron 12
% Exchanges: 1 Starch; 2 1/2 High-Fat Meat; 3 Fat 
*Percent Daily Values are based on a 2,000 calorie diet.
Success Part of the quick and easy preparation is using precooked bacon
slices. Look for packages of these convenient bacon strips with the
regular bacon.Serve With Serve this casserole with a bowl of fresh
berries or melon and warm breadsticks.

I'm in my own little world, but thats ok everybody knows me here
Angelique  


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