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    You are in: Home / Recipes / Bradley Woods Breakfast Bake Recipe
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    Bradley Woods Breakfast Bake

    Average Rating:

    3 Total Reviews

    Showing 1-3 of 3

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    • on October 28, 2011

      Very good! Made 1/2 the recipe and used plain hashbrowns (no peppers/onion) and it was great. Cooked for 37 minutes to get the middle set but otherwise made as directed. Made for PAC Fall 2011.

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    • on October 24, 2011

      I made this as written. When it was ready to serve, I found a lot of liquid in the bottom. To avoid this in the future, I would first put 2 slices of cubed bread on the bottom. This really fills a 7x10 baking dish, so pour the soup mixture carefully. Topped with extra cheese the last 5 minutes of baking. This was made for Preemie Care Center during Fall 2011 PAC

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    • on October 21, 2011

      First of all, I used mild Italian sausage & as well as a can of cream of potato soup instead of the mushroom kind! Second of all, the whole thing was absolutely delicious! Maybe not the best for us, what with the saturated fat & the cholesterol, but still delicious, & after all, once in a while, the 2 of us can put up with a breakfast like this, for sure! thanks for posting the recipe! [Made & reviewed for one of my adoptees in this fall's round of Pick A Chef]

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    Nutritional Facts for Bradley Woods Breakfast Bake

    Serving Size: 1 (189 g)

    Servings Per Recipe: 6

    Amount Per Serving
    % Daily Value
    Calories 408.9
     
    Calories from Fat 306
    74%
    Total Fat 34.0 g
    52%
    Saturated Fat 13.2 g
    66%
    Cholesterol 159.5 mg
    53%
    Sodium 1200.0 mg
    50%
    Total Carbohydrate 6.5 g
    2%
    Dietary Fiber 0.0 g
    0%
    Sugars 0.9 g
    3%
    Protein 18.3 g
    36%

    The following items or measurements are not included:

    frozen hash browns with onions and peppers

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