Spicy Egg Bake Recipe

Ingredients

1/4

cup mayonnaise

1

tablespoon Frank’s™ RedHot™ Original cayenne pepper sauce

1

tablespoon lemon juice

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

Preparation

Heat oven to 350°F. Grease 9-inch square (2-quart) baking dish.

In small bowl, mix Hot Sauce Remoulade ingredients; set aside.

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.

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.

Bake 30 to 40 minutes or until eggs are set. Cool 5 to 10 minutes before cutting. Serve drizzled with hot sauce remoulade.

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