Tomato-Basil Eggs Alfredo in Bread Baskets

Pillsbury® refrigerated bread sticks make individual bread baskets that are filled with delicious pesto, tomato and egg mixture for a complete breakfast in an edible bowl!

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Servings 6

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( 67 ) Ratings

67 Ratings

5 Stars 52%

4 Stars 15%

3 Stars

2 Stars

1 Stars 15%

Member Reviews ( 13 )

06f90599-db15-480d-b2c0-6bddc78dc322

Bake-Off® Contest 44, 2010

Niki Plourde

Gardner, Massachusetts

ingredients 11
Prep Time 25 min
Total Time 25 min

Ingredients

1: medium tomato

1: can (11 oz) Pillsbury® refrigerated original breadsticks (12 breadsticks)

1/4: cup basil pesto

1/4: teaspoon salt

1/8: teaspoon McCormick® Black Pepper

6: LAND O LAKES® Eggs

2: tablespoons half-and-half or milk

1/8: teaspoon salt

1 1/2: tablespoons chopped fresh basil leaves

2: tablespoons LAND O LAKES® Unsalted or Salted Butter

1/3: cup Alfredo pasta sauce (from 16-oz jar)

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Directions

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.
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.
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.
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.
5 Divide egg mixture evenly among bread baskets. Garnish with diced tomato and remaining 1/2 tablespoon basil.

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving

Calories: 350
Calories from Fat: 190),

% Daily Value

Total Fat: 21g; 21%
(Saturated Fat 8g, 8% Trans Fat 0g 0% ),
Cholesterol: 200mg; 200%;
Sodium: 710mg; 710%;
Total Carbohydrate: 28g; 28%
(Dietary Fiber 0g 0% Sugars 4g 4% ),
Protein: 12g; 12%

% Daily Value*:

Vitamin A: 10%;
Vitamin C: 2%;
Calcium: 8%;
Iron: 8%;

Exchanges:

2 Starch; 0 Fruit; 0 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 1 Lean Meat; 0 High-Fat Meat; 3 Fat;

Carbohydrate Choices:

*Percent Daily Values are based on a 2,000 calorie diet.

Review & Comments

Write a Review

sew48

report Posted Aug. 17, 2010 4:58 PM

Haven't tried this yet, but looks good!

sweetangelove

report Posted Aug. 13, 2010 7:05 AM

Every now and then we like to have breakfast for supper. This recipe is a creative way to do just that! I can also use my kitchen garden and save money on the basil and tomato. I'm not a fan of alfredo, so I top the tomatoes with mozzarella cheese. Sprinkle with red pepper flakes is you like a little heat.

smudge13

report Posted Jul. 19, 2010 12:23 PM

creative veegie dish

fletc90

report Posted Apr. 29, 2010 9:38 AM

I found this recipe very simple and easy to make. I love the flavors of pesto sauce, alfredo sauce and tomato combined together with the egg. My husband is seldom impressed with my new recipe "tryouts", but he told me to make sure I keep this recipe for future use.

Gregorio

report Posted Apr. 17, 2010 11:44 PM

I was surprised how bland this recipe was -- I was expecting more flavor.