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Fancy Shrimp and Egg Bake

(18)
  2 reviews
  • 25 min prep time
  • 1 hr 5 min total time
  • 15 ingredients
  • 10 servings
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An impressive presentation for breakfast or brunch, this egg and shrimp dish is as tasteful as it is tasty.

Base

3
tablespoons butter or margarine
1/2
cup chopped onion
1/2
cup chopped green bell pepper
12
eggs, beaten
6
oz cooked shrimp (1 1/2 cups)
1
cup sliced fresh mushrooms

Sauce

2
tablespoons butter or margarine
2
tablespoons all-purpose flour
1 1/4
cups half-and-half
1
cup shredded Swiss cheese (4 oz)
1/4
cup grated Parmesan cheese
3
tablespoons dry white wine

Topping

1
can (8 oz) Pillsbury™ refrigerated crescent dinner rolls or 1 can (8 oz) Pillsbury™ refrigerated Crescent Dough Sheet
1
tablespoon butter or margarine, melted
1
tablespoon chopped fresh parsley

Steps

  • 1 Heat oven to 350°F. Lightly grease 12x8-inch (2-quart) glass baking dish. In 10-inch skillet, melt 3 tablespoons butter over medium heat. Add onion and bell pepper; cook and stir until crisp-tender. Add eggs; cook, stirring occasionally, just until eggs are set but still moist. Fold in shrimp and mushrooms.
  • 2 In 2-quart saucepan, melt 2 tablespoons butter. Add flour; cook and stir until smooth and bubbly. Gradually add half-and-half, cooking and stirring until mixture boils and thickens. Add Swiss cheese, Parmesan cheese and wine; stir until smooth. Fold sauce into egg mixture. Pour into baking dish.
  • 3 Remove dough from can in 2 rolled sections. Do not unroll dough. Cut each roll into 6 slices; cut each slice in half. Arrange 20 slices flat edge down around edges of pan; arrange remaining 4 slices in center. In small bowl, mix 1 tablespoon melted butter and the parsley; brush over dough.
  • 4 Bake 25 to 35 minutes or until eggs are set and crust is golden brown. Let stand 5 minutes before serving. Garnish as desired.
  • 1 Heat oven to 350°F. Lightly grease 12x8-inch (2-quart) glass baking dish. In 10-inch skillet, melt 3 tablespoons butter over medium heat. Add onion and bell pepper; cook and stir until crisp-tender. Add eggs; cook, stirring occasionally, just until eggs are set but still moist. Fold in shrimp and mushrooms.
  • 2 In 2-quart saucepan, melt 2 tablespoons butter. Add flour; cook and stir until smooth and bubbly. Gradually add half-and-half, cooking and stirring until mixture boils and thickens. Add Swiss cheese, Parmesan cheese and wine; stir until smooth. Fold sauce into egg mixture. Pour into baking dish.
  • 3 Remove dough from can in 2 rolled sections. Do not unroll dough. Cut each roll into 6 slices; cut each slice in half. Arrange 20 slices flat edge down around edges of pan; arrange remaining 4 slices in center. In small bowl, mix 1 tablespoon melted butter and the parsley; brush over dough.
  • 4 Bake 25 to 35 minutes or until eggs are set and crust is golden brown. Let stand 5 minutes before serving. Garnish as desired.
 

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
Calories
360
% Daily Value
Total Fat
26g
39%
Saturated Fat
13g
63%
Trans Fat
1 1/2g
Cholesterol
330mg
110%
Sodium
410mg
17%
Total Carbohydrate
14g
5%
Dietary Fiber
0g
0%
Protein
18g
18%
% Daily Value*:
Vitamin A
15%
15%
Vitamin C
6%
6%
Calcium
20%
20%
Iron
10%
10%
Exchanges:
1 Starch; 0 Fruit; 0 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 3 Fat;
Carbohydrate Choice
1
*Percent Daily Values are based on a 2,000 calorie diet.
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