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    You are in: Home / Recipes / Brunch Eggs Ole Recipe
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    Brunch Eggs Ole

    Brunch Eggs Ole. Photo by Bergy

    1/3 Photos of Brunch Eggs Ole

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    Total Time:

    Prep Time:

    Cook Time:

    1 hr

    10 mins

    50 mins

    Cyn's Note:

    Low carb recipe; low-fat cheeses and Egg Beaters can be substituted for reduction in cholesterol and calories/fat. This recipe came from a Low Carb Cookbook

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    Ingredients:

    Servings:

    Units: US | Metric

    Directions:

    1. 1
      Preheat oven to 350 degrees.
    2. 2
      Grease 9-inch square or round baking pan.
    3. 3
      Beat eggs in a large bowl at high speed with an electric mixer 4-5 minutes or until slightly thickened and lemon colored.
    4. 4
      Combine flour, baking powder and salt in a small bowl.
    5. 5
      Stir flour mixture into eggs until blended.
    6. 6
      Combine Monterey Jack cheese, cottage cheese, Cheddar cheese, jalapeno pepper and hot sauce in medium bowl; mix well.
    7. 7
      Fold into egg mixture until well blended.
    8. 8
      Pour into prepared pan.
    9. 9
      Bake 45 to 50 minutes or until golden brown and firm in center.
    10. 10
      Let stand 10 minutes before cutting to serve.
    11. 11
      Serve with salsa.

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    Ratings & Reviews:

    • on April 11, 2010

      55

      Great brunch - I added some left over tomato & cilantro. Didn't have a fresh Jalapeno so I used some canned hot peppers. Because I cut the recipe back to 2 eggs I did them stove top. That bit of Baking powder really makes them lighter. Used Lite 4 cheese mix. Loved my Sunday Brunch

      people found this review Helpful. Was this review helpful to you? Yes | No

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    Nutritional Facts for Brunch Eggs Ole

    Serving Size: 1 (139 g)

    Servings Per Recipe: 8

    Amount Per Serving
    % Daily Value
    Calories 209.9
     
    Calories from Fat 106
    50%
    Total Fat 11.7 g
    18%
    Saturated Fat 5.7 g
    28%
    Cholesterol 232.6 mg
    77%
    Sodium 600.1 mg
    25%
    Total Carbohydrate 9.2 g
    3%
    Dietary Fiber 0.8 g
    3%
    Sugars 1.4 g
    5%
    Protein 16.2 g
    32%

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