Fancy Shrimp and Egg Bake

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

  • 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
  • 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
    (
    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.
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