Scrambled Eggs Benedict
Added March 13, 2000 | Recipe #7906
Total Time:
Prep Time:
Cook Time:
Directions:
1
Mix sauce as directed on package in 2-cup glass measure.
2
Microwave uncovered on high (100%), 1 minute; stir.
3
Microwave until mixture boils and thickens, 1 to 1 1/2 minutes, stirring every 30 seconds.
4
Cover and microwave bacon on high (100%) on high (100%) until hot, 1 1/2 to 2 minutes.
5
Beat eggs in 1-quart casserole.
6
Beat in milk, green pepper, salt and pepper.
7
Cover and microwave on high (100%) 2 minutes; stir.
8
Cover and microwave until eggs are set but still moist, 1 to 1 1/2 minutes.
9
Place muffins, cut sides up on serving plate.
10
Top each with bacon slices and large spoonful of eggs; spoon sauce over eggs.
11
Microwave uncovered on high (100%) until hot, 1 to 1 1/2 minutes.
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Ratings & Reviews:
Made a great start to the day.
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I added a dash of vanilla to the hollandaise and threw some golden hominy into the scrambled eggs. Used egg substitute to reduce cholesterol and it worked just fine. Very good light dinner.
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Nutritional Facts for Scrambled Eggs Benedict
Serving Size: 1 (156 g)
Servings Per Recipe: 4
Amount Per Serving
% Daily Value
Calories 270.6
Calories from Fat 97
35%
Total Fat 10.8 g
16%
Saturated Fat 3.5 g
17%
Cholesterol 242.2 mg
80%
Sodium 1304.7 mg
54%
Total Carbohydrate 20.1 g
6%
Dietary Fiber 1.1 g
4%
Sugars 1.3 g
5%
Protein 22.3 g
44%
The following items or measurements are not included:
hollandaise sauce mix
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