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    You are in: Home / Recipes / Breakfast Egg Soup Recipe
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    Breakfast Egg Soup

    Average Rating:

    1 Total Reviews

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    • on June 30, 2008

      Well, the title caught my eye and my curiousity got the best of me so I had to give this a try. The title should have given me an indication of what to expect, but I was still surprised to find that I had a lump of scrambled egg in the middle of a watery "soup" mixture. Now, I like my scrambled eggs firm, not runny so I was very tempted to pour off the "soup" part, but I told myself I was going to try the recipe like it was written. I did add 1/4 cup cheddar/jack cheese to the top of the finished product because I love cheese with my eggs, but did everything else as directed. Anyway, I sat down to eat and discovered that this was not as bad as I was thinking it might be. In fact, the soup had a warm, buttery taste, while the eggs tasted like regular scrambled eggs. I can see why it might be a good warming breakfast on a cold, snowy day. Here in south Texas, that almost never happens! I'm glad I tried it, but it's not something I'll make again. Thanks Bar-b-blues for an interesting treat!

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    Nutritional Facts for Breakfast Egg Soup

    Serving Size: 1 (372 g)

    Servings Per Recipe: 1

    Amount Per Serving
    % Daily Value
    Calories 472.4
    Calories from Fat 339
    Total Fat 37.7 g
    Saturated Fat 20.7 g
    Cholesterol 503.5 mg
    Sodium 403.4 mg
    Total Carbohydrate 12.2 g
    Dietary Fiber 0.0 g
    Sugars 13.1 g
    Protein 20.8 g

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