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I like to serve hearty county breakfasts, so I'm always searching for different ways to cook eggs. I created this recipe and make it often on Sundays.
This recipe is:
Nutritional Facts 1 serving (1 cup) equals 318 calories, 24 g fat (11 g saturated fat), 474 mg cholesterol, 844 mg sodium, 5 g carbohydrate, 1 g fiber, 19 g protein.
Originally published as Winter Garden Scrambled Eggs in
February/March 1998, p51
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