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I like to have friends and family over for a special Sunday brunch, especially when there's a "big game" on television. These colorful eggs go perfectly with sausage, toasted English muffins and fresh fruit.
This recipe is:
Quick
Nutritional Facts 1 serving (prepared with egg substitute, fat-free milk and 1/4 teaspoon salt) equals 96 calories, 0 fat (0 saturated fat), 1 mg cholesterol, 567 mg sodium, 9 g carbohydrate, 2 g fiber, 14 g protein
Originally published as Vegetable Scrambled Eggs in Cookin' Up Country Breakfasts Cookbook , p25
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Reviewed on Jan. 01, 2012 by chrissteve
Generous portion and tasty! I don't think I'd realize it was egg substitute. I took a few minutes to soften the peppers and onions in the skillet before I poured in the egg sub.
Reviewed on Jul. 20, 2011 by daisey5
I even added in a little ham. These were very good.
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