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    You are in: Home / Recipes / Cheesecake for Breakfast (Omelette) Recipe
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    Cheesecake for Breakfast (Omelette)

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    3 Total Reviews

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    • on April 04, 2009

      WONDERFUL! I made half the recipe and used fat-free sour cream and cream cheese to lighten it up. I topped it with Polaner strawberry allfruit and it was delicious.Thanks for sharing Mark! Made and enjoyed for PAC Spring '09.

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    • on October 01, 2007

      This was sweet and delicious and just took minutes to prepare. The sugar fiends (the kids) did find it a bit too sweet though with the fruit preserves. Next time I'd just use fresh fruit or leave out the preserves entirely. By the way, I never turned over the eggs, I just melted the cream cheese mixture on top of the eggs after it had set and then flipped it halfway over the cheese mixture; it worked out well that way.

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    • on May 21, 2006

      WOW! This is a 10-star recipe at least! We had this for a light supper on hot evening and it was fantastic -- absolutely heavenly. I served it with fresh sugared strawberries. Will try with preserves when there is no fresh fruit around. Wasn't sure if it was to be served flat or folded over, but since I associated omelets with folds, I folded it over then spooned fruit on top. I can't rave enough about this recipe!

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    Nutritional Facts for Cheesecake for Breakfast (Omelette)

    Serving Size: 1 (212 g)

    Servings Per Recipe: 3

    Amount Per Serving
    % Daily Value
    Calories 505.1
    Calories from Fat 281
    Total Fat 31.2 g
    Saturated Fat 16.4 g
    Cholesterol 484.8 mg
    Sodium 305.7 mg
    Total Carbohydrate 39.0 g
    Dietary Fiber 0.4 g
    Sugars 29.1 g
    Protein 16.2 g


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