Breakfast (Tomato-Basil Eggs Alfredo in Bread Baskets)

By chefbobby

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)

Preparation

Step 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) 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.