Alfredo Scrambled Egg Bake Recipe

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

Preparation

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.

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.

Bake uncovered about 15 minutes or until topping is golden brown.

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