National Dairy Council
Original recipe yields 9 servings
Based on a 2,000 calorie dietSee full nutrition
I baked this for an additional 15 minutes, and although the egg substitute was cooked, it was still a little too runny and, therefore, difficult to cut into squares. This had a total of 4 cups ...
This is a fantastic and easy breakfast!!! I did substitute 2 cups of real eggs instead of egg substitute, and extra sharp cheddar, instead of reduced fat cheddar. I don't usually like to substi...
I used 3 eggs, 2 cups milk, and 1/4 cup sour cream. For spice I added thyme, rosemary, paprika and mustard. I did not preheat the oven and only let it sit 15 minutes after preparing it. Never...