Spicy Egg Bake
We've added hot sauce to this egg, spinach and bacon bake for a little kick to your weekend brunch!
Ingredient
- 1/4 cup mayonnaise
- 1 tablespoon Frank's™ RedHot™ Original cayenne pepper sauce
- 1 tablespoon lemon juice
- 1/8 lb bacon, chopped
- 1 cup sliced mushrooms
- 1/4 cup chopped onion
- 1/4 cup chopped green bell pepper
- 1/2 cup Original Bisquick™ mix
- 1 cup milk
- 6 eggs
- 1 teaspoon Frank's™ RedHot™ Original cayenne pepper sauce
- 2 cups roughly chopped spinach
Direction
- Heat oven to 350°F. Grease 9-inch square (2-quart) baking dish.
- In small bowl, mix Hot Sauce Remoulade ingredients; set aside.
- In 10-inch skillet, cook bacon over medium-low heat until fat has rendered (melted). Add mushrooms, onion and bell pepper. Increase heat to medium; cook until mushrooms are tender.
- In large bowl, beat Bisquick mix, milk and eggs with whisk. Add 1 teaspoon hot sauce, the chopped spinach, and cooked bacon and vegetables. Beat well with whisk; pour into baking dish.
- Bake 30 to 40 minutes or until eggs are set. Cool 5 to 10 minutes before cutting. Serve drizzled with hot sauce remoulade.
