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Rating: 5/5 (1 vote cast)

Meal Type: Breakfast
Total Time:
Cook Method: Stove
     Serving Size: 6 - Change
Nutritional Facts
Servings Per Recipe: 6

Amount Per Serving
Calories 549
% Daily Value**
Total Fat 33g
Saturated Fat 16g
Unsaturated Fat 3g
Cholesterol 596mg
Sodium 1027mg
Total Carbohydrate 25g
Dietary Fiber 1g
Sugars 4g
Protein 38g
Vitamin A  24%Vitamin C  16%
Calcium  43%Iron  24%
Potassium  12%Vitamin E  6%
** Percentage Daily Values are based on a 2000 calorie diet.
*Nutritional Data from USDA SR21 Database. Nutritional information is estimated and may vary.

Brunch Scrambled Eggs

Recipe Tags: Egg Recipes

Date Added: June 11, 2009


1 Can Crescent Rolls
12 Eggs Well beaten
2 Tablespoons Butter or margarine
1 Onion chopped
1 1/2 Cups Cheddar Cheese shredded
1 Cup Ham diced
1 Cup Mushroom sliced, optional
1 Green Bell Pepper chopped, optio
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1. Preheat oven to 375.

2. Separate crescent roll dough into 2 large rectangles.

3. Place dough in ungreased pan. Press over bottom and halfway up sides to form crust.

4. Saute your choice of vegetables in butter. Set aside.

5. Lightly beat eggs. Cook and scramble in additional butter to desired consistency.

6. Place cooked scrambled eggs in unbaked crust.

7. Layer sauteed vegetables and ham over eggs. Sprinkle cheese over all.

8. Bake for 15 to 17 minutes or until crust is golden brown and cheese is melted.

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Dietary Notes:
This recipe is high in Vitamin A with 24% of your daily recommended intake per serving. This recipe is a good source of Vitamin C with 16% of your daily recommended intake per serving.
Food Allergy Information:
This recipe contains potential food allergens and will effect people with Wheat, Egg, Butter, Gluten, Mushroom, Bell Pepper, Cheese, Beef, Onion allergies.
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