Tomato-Basil Eggs Alfredo in Bread Baskets
- Crisco® Original No-Stick Cooking Spray
- 1 medium tomato
- 1 can (11 oz) Pillsbury® refrigerated original breadsticks (12 breadsticks)
- 1/4 cup basil pesto
- 1/4 tsp. salt
- 1/8 tsp. freshly ground pepper
- 6 EGGLAND’S BEST eggs
- 2 tbsps. half-and-half or milk
- 1/8 tsp. salt
- 1 1/2 tbsps. chopped fresh basil leaves
- 2 tbsps. LAND O LAKES® Unsalted or Salted Butter
- 1/3 cup Alfredo pasta sauce (from 16-oz jar)
- Step 1
Heat oven to 375°F. 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.
- Step 2
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.
- Step 3
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.
- Step 4
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.
- Step 5
Divide egg mixture evenly among bread baskets. Garnish with diced tomato and remaining 1/2 tablespoon basil.
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- Calories 350
- Calories from Fat200g
- Total Fat 22g
- Saturated Fat 8g
- Polyunsaturated Fat 0g
- Monounsaturated Fat 0g
- Cholesterol 205mg
- Sodium 900mg
- Potassium 0mg
- Total Carbohydrates 26g
- Dietary Fiber 1g
- Sugars 5g
- Protein 13g
- Vitamin A 0%
- Vitamin C 0%
- Vitamin D 0%
- Calcium 0%
- Thiamin 0%
- Niacin 0%
- Zinc 0%
- Riboflavin 0%
- Iron 0%
*Percent Daily Values are based on a 2,000 calorie diet