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    You are in: Home / Breakfast / Brunch Eggs Recipe
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    Brunch Eggs

    Total Time:

    Prep Time:

    Cook Time:

    1 hr 15 mins

    15 mins

    1 hr

    Beaner in Washington's Note:

    This is a great recipe for a crowd for a brunch get together, I serve this with toast and jam, or with some kind of sweet pastries.

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    Ingredients:

    Yield:

    more or ...

    Units: US | Metric

    Directions:

    1. 1
      spread hashbrowns in bottom of 9x13 pan.
    2. 2
      Pat sausage over hashbrowns.
    3. 3
      Sprinkle with cheese.
    4. 4
      Mix eggs, milks salt& pepper and pour ingredients over ones that are in pan.
    5. 5
      Bake@ 350 for 1 hour.
    6. 6
      Check with a toothpick.

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    Ratings & Reviews:

    • on December 09, 2002

      55

      I used Jennie-O extra lean turkey bacon, 3/4 grams fat per slice instead of sausage. VERY bacony taste. Spread a layer of Pace Picante salsa on top. It's even better the next day for breakfast. Oh, I forgot, add a couple pinches of dried chili flakes.

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on January 02, 2003

      45

      Guests raved when I served this for New Year's brunch. I browned the sausage and mushrooms before adding to casserole and used plain hash browns (m-in-law hates onions).

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on February 20, 2007

      55

      My kids really liked this, they came back for more. Easy to make. Thank-you.

      people found this review Helpful. Was this review helpful to you? Yes | No

    Read All Reviews (8)

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    Nutritional Facts for Brunch Eggs

    Serving Size: 1 (1564 g)

    Servings Per Recipe: 1

    Amount Per Serving
    % Daily Value
    Calories 333.8
     
    Calories from Fat 154
    46%
    Total Fat 17.1 g
    26%
    Saturated Fat 7.9 g
    39%
    Cholesterol 276.2 mg
    92%
    Sodium 1372.6 mg
    57%
    Total Carbohydrate 13.0 g
    4%
    Dietary Fiber 1.2 g
    5%
    Sugars 0.7 g
    3%
    Protein 30.8 g
    61%

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