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| Nutrition Facts | ||
|---|---|---|
|
Serving Size 1 (720g) Recipe makes 1 servings |
||
| Calories 441 | ||
| Calories from Fat 285 | (64%) | |
| Amount Per Serving | %DV | |
| Total Fat 31.8g | 48% | |
| Saturated Fat 16.5g | 82% | |
| Monounsaturated Fat 9.6g | ||
| Polyunsaturated Fat 2.5g | ||
| Trans Fat 0.0g | ||
| Cholesterol 483mg | 161% | |
| Sodium 432mg | 18% | |
| Potassium 1211mg | 34% | |
| Total Carbohydrate 16.4g | 5% | |
| Dietary Fiber 4.8g | 19% | |
| Sugars 8.0g | ||
| Protein 26.5g | 52% | |
Brunch in a Cast Iron Skillet: Oysters, Tasso, Bacon and Grits
Bacon, Egg and Cheese Stuffed Crepes with Leeks and Tomato
From: Leeloo78
On Jul 12, 2009
Made this for breakfast today and it was awesome! I used what I had handy - some coppa, tomatoes, mushrooms, parsley, green onions, chevre and five eggs - was making this for more than one person! It was all gone pretty quickly.
From: Bibliophile2
On Jul 11, 2009
Delicious and flexible recipe — I used lots of zucchini, green and white onions, garlic and fresh dill, since that's what was in the fridge this week. But I can imagine lots of good veggie combinations, depending on whats available.
From: Jen T
On Jul 9, 2005
Easy to make. I used 4 eggs, zucchini, tomato, mushrooms, spring onions,red pepper, green pepper, and minced garlic, chopped parsley, salt & lots of freshly ground black pepper and grated parmesan cheese.
Yum!! Thanks for posting such a versatile recipe
From: CountryLady
On Jun 4, 2005
A tasty weekend breakfast dish - and so much healthier than those fat loaded sausages or bacon! I used fresh from the garden chives instead of green onions, mozarella cheese & threw in a handful of Cavendish Farms frozen hash browns. Since I doubled the recipe & I was concerned about overflowing, I placed the veggies into a deep dish pie, poured the eggs over top, then added the cheese & a liberal shaking of lemon pepper. I probably won't use zucchini next time as I found it too squishy. Thanx Lennie!
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