Tomato-Basil Eggs Alfredo in Bread Baskets

(69)
15 reviews.
  • 25 min prep time
  • 25 min total time
  • 11 ingredients
  • 6 servings

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)

Directions

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

Notes

Notes









Tips

Nutrition Information

Recipe Step Photos

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