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Serving brunch? This delicious egg bake is filled with crunchy bites of broccoli and served in ramekins. I promise your company will love it! —Edna Hoffman, Hebron, Indiana
Nutritional Facts 1 serving equals 256 calories, 18 g fat (9 g saturated fat), 397 mg cholesterol, 378 mg sodium, 6 g carbohydrate, 1 g fiber, 16 g protein.
Originally published as Broccoli Egg Cups in Country Extra May 2009, p49
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Reviewed on Apr. 20, 2011 by PTuttle
Has anyone tried this with frozen broccoli?
Reviewed on Jul. 10, 2010 by nittirae
sorry that was a DUH it makes six not four
why does it call for 10 eggs when you only use 8
Reviewed on Jun. 17, 2010 by db0427
Mommom, you should be able to lighten it up with EggBeaters, and Fat Free half and half. I haven't tried it with this recipe, but generally have good results doing that
Reviewed on May. 11, 2010 by mommom528
is there a lighter version?
Reviewed on May. 10, 2010 by Adriana Gonzalez
we had this today for dinner... it was yummier than I expected! will make again :-)
Reviewed on Apr. 02, 2010 by pinknsweetness
this was very light and fluffy goodness!
Reviewed on Mar. 30, 2010 by arun.rastogi
yes this is really nice recipe. I like it very much.
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