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    You are in: Home / Recipes / Scallion Asparagus Egg Bake Recipe
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    Scallion Asparagus Egg Bake

    Scallion Asparagus Egg Bake. Photo by Starrynews

    1/1 Photo of Scallion Asparagus Egg Bake

    Total Time:

    Prep Time:

    Cook Time:

    1 hr

    15 mins

    45 mins

    Kozmic Blues's Note:

    This is a wonderful dish to be served at a brunch. The sour cream in the eggs adds a real rich flavor, and the scallions add the perfect hint of onion. Please feel free to use any cheese or combo of cheeses that you, or your family prefers. Pepper jack or Swiss might be nice alternatives to the ones I listed below. I served this for our Mother's Day brunch this year and it went over real well!

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    Units: US | Metric


    1. 1
      Preheat oven to 350 degrees Butter a 13x9” baking dish.
    2. 2
      Add asparagus and scallions along bottom of dish.
    3. 3
      Sprinkle with salt and pepper to taste.
    4. 4
      Top asparagus with cheese mixture of your choice Wisk the eggs with the sour cream until well blended.
    5. 5
      Add salt and pepper to taste.
    6. 6
      Pour beaten eggs over the cheese, and tap the baking dish gently, yet firmly on counter to get out any air bubbles.
    7. 7
      Bake in the middle of the oven for about 45 minutes, or until eggs are set.

    Ratings & Reviews:

    • on February 28, 2010


      This is so simple to make and was a big hit! I easily halved this for our smaller crowd, using an 8x8" pan. I used the suggested cheddar and Parmesan mix, which was great. I used fat free sour cream and omitted the salt. Thanks for sharing!

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


    Nutritional Facts for Scallion Asparagus Egg Bake

    Serving Size: 1 (223 g)

    Servings Per Recipe: 6

    Amount Per Serving
    % Daily Value
    Calories 572.0
    Calories from Fat 401
    Total Fat 44.6 g
    Saturated Fat 24.7 g
    Cholesterol 505.1 mg
    Sodium 917.4 mg
    Total Carbohydrate 12.4 g
    Dietary Fiber 0.9 g
    Sugars 1.5 g
    Protein 30.9 g

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