Tomato Basil Eggs Alfredo in Bread Baskets
Recipe created by Niki Plourde
Pillsbury® refrigerated breadsticks make individual bread baskets that are filled with delicious pesto, tomato and egg mixture for a complete breakfast in an edible bowl! This recipe was originally created for the 2010 Pillsbury Bake-Off®.
Servings: Serves 6
Ingredients
Directions
Prep Time: 25 minutes
Start to Finish: 25 minutes
Heat oven to 375°. Spray large cookie sheet with Crisco® Original No-Stick Cooking Spray. Cut 6 thin slices from tomato; finely dice remaining tomato for garnish. Set aside.
Unroll dough; separate into 12 breadsticks. Shape each of 6 breadsticks into a coil; place 2 inches apart on cookie sheet. Starting at center, press out each coil into 3 1/2-inch round. Twist remaining breadsticks; wrap 1 twisted breadstick around edge of each round to make 1/2-inch rim; press edges to seal.
Spread 1 rounded teaspoon of the pesto in bottom of each round; top with tomato slice. Sprinkle with 1/4 teaspoon salt and pepper. Bake 10 to 15 minutes or until edges are golden brown.
Meanwhile, in medium bowl, beat eggs and half-and-half with wire whisk until well blended. Add 1/8 teaspoon salt. Stir in 1 tablespoon of the basil. Heat 12-inch nonstick skillet over medium heat. Melt butter in skillet; add egg mixture. Cook 4 minutes, gently lifting cooked portions with spatula so that thin, uncooked portion can flow to bottom, until eggs are thickened but still slightly moist. Stir in pasta sauce.
Divide egg mixture evenly among bread baskets. Garnish with diced tomato and remaining 1/2 tablespoon basil.
®Land O' Lakes is a registered trademark of Land O' Lakes, Inc.
Eggland's Best is a registered trademark of Eggland's Best, Inc.
®Crisco is a trademark of The J.M. Smucker Company.
Bake-Off is a registered trademark of General Mills ©2010.
Start to Finish: 25 minutes
Heat oven to 375°. Spray large cookie sheet with Crisco® Original No-Stick Cooking Spray. Cut 6 thin slices from tomato; finely dice remaining tomato for garnish. Set aside.
Unroll dough; separate into 12 breadsticks. Shape each of 6 breadsticks into a coil; place 2 inches apart on cookie sheet. Starting at center, press out each coil into 3 1/2-inch round. Twist remaining breadsticks; wrap 1 twisted breadstick around edge of each round to make 1/2-inch rim; press edges to seal.
Spread 1 rounded teaspoon of the pesto in bottom of each round; top with tomato slice. Sprinkle with 1/4 teaspoon salt and pepper. Bake 10 to 15 minutes or until edges are golden brown.
Meanwhile, in medium bowl, beat eggs and half-and-half with wire whisk until well blended. Add 1/8 teaspoon salt. Stir in 1 tablespoon of the basil. Heat 12-inch nonstick skillet over medium heat. Melt butter in skillet; add egg mixture. Cook 4 minutes, gently lifting cooked portions with spatula so that thin, uncooked portion can flow to bottom, until eggs are thickened but still slightly moist. Stir in pasta sauce.
Divide egg mixture evenly among bread baskets. Garnish with diced tomato and remaining 1/2 tablespoon basil.
®Land O' Lakes is a registered trademark of Land O' Lakes, Inc.
Eggland's Best is a registered trademark of Eggland's Best, Inc.
®Crisco is a trademark of The J.M. Smucker Company.
Bake-Off is a registered trademark of General Mills ©2010.
Nutritional Information
1 Serving: Calories 350 (Calories from Fat 190); Total Fat 21g (Saturated Fat 8g, Trans Fat 0g); Cholesterol 200mg; Sodium 710mg; Total Carbohydrate 28g (Dietary Fiber 0g, Sugars 4g); Protein 12g Percent Daily Value*: Vitamin A 10%; Vitamin C 2%; Calcium 8%; Iron 8% Exchanges: 2 Starch; 0 Other Carbohydrate; 0 Vegetable; 1 Lean Meat; 3 Fat Carbohydrate Choices: 2
*Percent Daily Values are based on a 2,000-calorie diet.
*Percent Daily Values are based on a 2,000-calorie diet.
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