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This has become the brunch dish I'm known for here in Pearland. The recipe combines the favorite flavors of hearty, old-time country breakfasts with the ease of a modern, make-ahead dish. Try ityou'll enjoy it.
This recipe is:
Contest Winning
Nutritional Facts 1 serving (3/4 cup) equals 256 calories, 19 g fat (10 g saturated fat), 253 mg cholesterol, 615 mg sodium, 10 g carbohydrate, 1 g fiber, 13 g protein.
Originally published as Scrambled Egg Casserole in Country Woman March/April 1989, p29
Sparkling Wine
Enjoy this recipe with a sparkling wine.
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Reviewed on Nov. 30, 2011 by BreezeMom
This was so good! Next time I'm going to put down a layer of hashbrown potatoes first, just because there is so much sauce, I think it could handle another layer.
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