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Fancy Shrimp and Egg Bake

An impressive presentation for breakfast or brunch, this egg and shrimp dish is as tasteful as it is tasty.

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  • prep time 25 min
  • total time 1 hr 5 min
  • ingredients 15
  • servings 10
 

Ingredients

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® Crescent Recipe Creations® refrigerated seamless dough sheet
1
tablespoon butter or margarine, melted
1
tablespoon chopped fresh parsley

SAVE ON THIS RECIPE!

LOCATION

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.

Nutritional information

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Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
Calories
360
(
Calories from Fat
230),
% Daily Value
Total Fat
26g
26%
(Saturated Fat
13g,
13%
Trans Fat
1 1/2g
1 1/2%
),
Cholesterol
330mg
330%;
Sodium
410mg
410%;
Total Carbohydrate
14g
14%
(Dietary Fiber
0g
0%
  Sugars
4g
4%
),
Protein
18g
18%
;
% Daily Value*:
Vitamin A
15%;
Vitamin C
6%;
Calcium
20%;
Iron
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 Choices:
1
*Percent Daily Values are based on a 2,000 calorie diet.