Breakfast and Brunch Bread Basket Recipe

3?8 teaspoon salt, divided
1?8 teaspoon freshly ground pepper
6 Eggland’s Best eggs
2 tablespoons half-and-half or milk
1 1?2   tablespoons chopped fresh basil leaves, divided
2 tablespoons Land O’Lakes Unsalted or Salted Butter
1?3 cup alfredo pasta sauce (from 16-ounce jar) 

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.

Unroll dough; separate into 12 breadsticks. Shape 6 breadsticks each into a coil; place
2 inches apart on cookie sheet. Starting at center, press out each coil into 31?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.

Spread 1 rounded teaspoon 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.

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 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.

Divide egg mixture evenly among bread baskets. Garnish with diced tomato and remaining 1?2 tablespoon basil. Yields 6 servings.

1 Serving: Calories 350 (Calories from Fat 190); Total Fat 21g (Saturated Fat 8g, Trans Fat 0g); Cholesterol 200mg; Sodium 710mg; Total Carbohydrate 28g (Dietary Fiber 0g, Sugars 4g); Protein 12g / Percent Daily Value*: Vitamin A 10%; Vitamin C 2%; Calcium 8%; Iron 8% / Exchanges: 2 Starch; 0 Other Carbohydrate; 0 Vegetable; 1 Lean Meat; 3 Fat / Carbohydrate Choices: 2