Scrambled Eggs Alfredo Bake
1 cup Original Bisquick® mix
1/4 teaspoon Italian seasoning
6 tablespoons firm butter
1/4 cup chopped onion
1/4 cup chopped green bell pepper
1 jar (4.5 ounces) Green Giant® sliced mushrooms, drained
12 eggs, beaten
1/3 cup crumbled precooked bacon
3/4 cup Alfredo pasta sauce
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.
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.
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.
Bake uncovered about 15 minutes until topping is golden brown.
Recipe shared from: http://www.bettycrocker.com/recipes/scrambled-eggs-alfredo-bake/c83903ae-16fb-4e48-b814-5565c78d4707