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Bake-Off® Contest 44, 2010
Gardner, Massachusetts

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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  • prep time 25 min
  • total time 25 min
  • ingredients 11
  • servings 6
 

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 black pepper
6
eggs
2
tablespoons half-and-half or milk
1/8
teaspoon salt
1 1/2
tablespoons chopped fresh basil leaves
2
tablespoons unsalted or salted butter
1/3
cup Alfredo pasta sauce (from 16-oz jar)

SAVE ON THIS RECIPE!

LOCATION

Steps

  • 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.
  • 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.

Nutritional information

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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:
2
*Percent Daily Values are based on a 2,000 calorie diet.
®Crisco is a trademark of The J.M. Smucker Company Bake-Off is a registered trademark of General Mills ©2011