Recipe by Egg Farmers of Ontario
"Egg farmers Larry and Jane Rundle from Woodham, Ontario, enjoy this recipe on Christmas morning and it can be prepared the night before."
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butter or margarine, divided
1 1/2 tablespoons
1 1/4 cups
1 3/4 cups
shredded cheese (such as Cheddar or Swiss), divided
finely chopped onion
cooked bacon, chopped*
To give this egg pie a little creamier texture, I used fat free evaporated milk instead of regular milk. I did add a few spices (fresh ground black pepper, little Frank's Hot Sauce, garlic powder, pinch sea salt) and I used pepperjack cheese. We loved this. Very good. This would be a great base recipe to throw in whatever add-in's you like, too. Next time, I think I'll add spinach and diced tomatoes.
Delicious!!! Didn't have it the night before, but certainly enjoyed it on Sunday morning, while watching football!!!
I made this for Christmas morning and my husband loved it! I will probably make this again. It's just that it's hard for me to find breakfast meat I can eat (nitrates, etc.). I made it with coconut milk and chorizo and it came out really well. Not too spicy and delicious.
* Percent Daily Values are based on a 2,000 calorie diet.
Night Before Scrambled Eggs
Serving Size: 1/8 of a recipe
Servings Per Recipe: 8
Amount Per Serving
Calories from Fat: 213
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