Recipe by DARLINGGIRL
"An eggsellent way to use leftover hard boiled eggs. You may also use cheese cracker crumbs and grated cheese for the topping if you wish."
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salt and pepper to taste
ground cayenne pepper to taste
dry bread crumbs, divided
Very good Easter breakfast recipe! I used fat free half and half instead of the cream, and doubled the butter and flour (trying to save a few calories while maintaining the proper consistency), then served it over fresh biscuits. It turned out great!
It was a bit bland. Adding cheese into the mixture as DREGINEK suggested would probably make it better, so I might try that next time.
I made these after Easter last year - love 'em! I did this entirely on the stove-top. When you add the egg whites - I added a c. of sharp shedded cheddar cheese, and stirred until the cheese melted, and the mixture was nice and thick. (didn't use the bread crumbs) Serve over toasted english muffins ~ MMMMMMM! Great creative breakfast recipe to use up those hard boiled eggs.
Good. Used no fat half and half instead of cream. Tasted like hot egg salad. A shredded cheese topping difinitely would make this more interesting.
My family loved this over toast!!Yummy!!
This was interesting. My boyfriend loved it and would give it 5 stars but it was a bit too odd for me and my father. For us it was good but not great. I'm glad I tried it though because it was different from what were used to. Thanks!
We like these a lot! Super rich and creamy - perfect comfort food when you could care less how many calories you are going to consume. I added diced onion and garlic to the white sauce. Yummers! We served it over toasted english muffins. We will eat this again.
I was going to make breakfast last night, and wanted to try something new. This was eggcellent!! I had to use 1 C of cream & 1 C of half & half (with a little butter) but it still turned out great. I added a little garlic herb seasoning to the first layer of bread crumbs & sprinkled a little mozzerella & cheddar on the top of the second layer. Yum!
* Percent Daily Values are based on a 2,000 calorie diet.
Serving Size: 1/5 of a recipe
Servings Per Recipe: 5
Amount Per Serving
Calories from Fat: 394
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