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There aren't many foods that do a better job of combining two meals - in this case, breakfast and lunch - than cheese and eggs. This dish satisfies a mouthful of taste buds and both hearty and light eaters.
Nutritional Facts 1 serving (1 each) equals 254 calories, 14 g fat (7 g saturated fat), 176 mg cholesterol, 597 mg sodium, 18 g carbohydrate, 1 g fiber, 14 g protein.
Originally published as Brunch Egg Casserole in Country Extra March 1992, p51
Sparkling Wine
Enjoy this recipe with a sparkling wine.
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Reviewed on Dec. 03, 2012 by 2princesses2love
My husband really liked this. It wasn't my favorite though.
Reviewed on Dec. 02, 2012 by 2princesses2love
My husband really liked this, but it wasn't my favorite.
Reviewed on Mar. 14, 2012 by jbdupuis
Loved it and my husband did, too. I used day old french bread and pulverized it in my blender in place of croutons. I liked that it didn't have to sit overnight like many other recipes. Thanks!
Reviewed on Jan. 01, 2012 by Rebson
This is my favorite egg casserole to make. Enjoy the fact you don't have to make it the night before, so you can do it last miniute. The only thing I do different is use 5 eggs instead of 4.
Reviewed on Dec. 27, 2011 by dkelly23
This was a lot easier than other egg casseroles I have tried so I will definitely make it again. I also used the stuffing cubes because I could not find unseasoned croutons but also added 6 eggs instead of 4. I also used crumbled sausage instead of bacon and it was very good.
Reviewed on Jan. 18, 2011 by jmkasprak
This was the first egg casserole that I tried which called for croutons (although I used Pepperidge Farm stuffing cubes), and we really liked it. Plus, it made preparation so much quicker than cutting or tearing bread like I do for other breakfast casseroles.
Reviewed on Oct. 31, 2010 by ArtsyErin
YUM! This was easy and delicious and will be a regular main dish for my family - not just for brunch but for any meal! I used stuffing mix instead of croutons, and it tasted delicious. My husband said the leftovers tasted even better than when it was fresh from the oven.
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