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Here’s a busy-day breakfast dish that’s fast, flavorful and fun-to-make. Added bonus? It uses up more of those hard-cooked eggs you may have left over from the holiday. A favorite of Erika Anderson in Wausau, Wisconsin, she adds: “Breakfast dishes go over well at our house. This one’s so easy and filling, we sometimes have it for dinner, too.“
Nutritional Facts 1 serving (1 cup) equals 534 calories, 36 g fat (16 g saturated fat), 355 mg cholesterol, 870 mg sodium, 32 g carbohydrate, 1 g fiber, 21 g protein.
Originally published as Sausage Egg Bake in
Simple & Delicious
March/April 2006, p63
Enjoy this recipe with a sparkling wine.
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