Scrambled Eggs Alfredo Bake


1 cup Original Bisquick® mix
1/4 teaspoon Italian seasoning
6 tablespoons firm butter
1 egg
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.

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