Breakfast and Brunch Bread Basket Recipe

Breakfast and Brunches category winner Tomato-Basil Eggs Alfredo in Bread Basket recipe wins at 44th Pillsbury Bake-Off.

| July/August 2010

Pillsbury refrigerated breadsticks make individual bread baskets that are filled with delicious pesto, tomato and egg mixture for a complete breakfast in an edible bowl. This breakfast bread basket recipe is top-notch.

Prep Time: 25 minutes
Start to Finish: 25 minutes

1 medium tomato
1 can (11 ounces) Pillsbury refrigerated original breadsticks (12 breadsticks)
1⁄4 cup basil pesto, divided
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.

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