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    You are in: Home / Recipes / Sunny-side-up Casserole Recipe
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    Sunny-side-up Casserole

    Average Rating:

    6 Total Reviews

    Showing 1-6 of 6

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    • on November 02, 2002

      This is really good and I'm happy I made it. I don't think it needs ANY salt added to it. I know the recipe says (to taste). I'm usually heavy handed with the salt shaker, but this was too much even for me. Sausage and cheese are both salty to begin with and each person can add salt to their serving, if desired. It took 30 minutes to cook, but if you don't want runny yolks (I love runny yolks) you can cook it longer. Also, you can shorten the cooking time by baking at 375°F for about 12 minutes or to desired doneness. I served it over toasted English muffins halves (gluten-free from Kinnikinnick), but it would be great over hash browns, too. We had it for breakfast, but it would make a fine (breakfast for) dinner!

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    • on September 03, 2002

      This is a very interesting recipe Miss Annie. May I ask what you meant by "plenty of muffins or toast and serve on top"? I personally thought this recipe was lacking something; potatoes, maybe the muffins or toast you mentioned. But, everyone in my family up to my grandparents said it was a keeper. Hmm. I think if I make this again, I will put a pin hole in the yokes to have them "smooth out", instead of biting into a whole yolk. BTW - this took over an hour to cook.

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    • on February 15, 2011

      This is really good. I did use light sour cream and turkey sausage links chopped up. I did not add salt as someone else mentioned. Made it for my sister and husband and they both enjoyed it. Definitely best over toast. I will be making again.

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    • on January 27, 2008

      Made this for a birthday brunch counting on the leftovers for a simple supper. There weren't any. Italian turkey sausage and yogurt cheese rather than sour cream were used.

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    • on November 06, 2006

      This was good. I used morning star farms sausage and added some dill to the sour cream mixture. I also put some fresh chives on top. Everyone loved it! Thanks for posting.

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    • on March 25, 2006

      This was eggs-cellent!! We had this for dinner and it came out so wonderful...I did cook mine about 35 minutes to set the yolks as I don't care for runny yolks, and served over toasted English muffins halves. I might try to half it next time, as it made alot for just two of us, but this recipe is pretty darn close to perfect! Thanks Miss Annie, we will be making this again and again!

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    Nutritional Facts for Sunny-side-up Casserole

    Serving Size: 1 (153 g)

    Servings Per Recipe: 10

    Amount Per Serving
    % Daily Value
    Calories 254.1
     
    Calories from Fat 185
    73%
    Total Fat 20.6 g
    31%
    Saturated Fat 11.4 g
    57%
    Cholesterol 233.7 mg
    77%
    Sodium 533.6 mg
    22%
    Total Carbohydrate 1.5 g
    0%
    Dietary Fiber 0.0 g
    0%
    Sugars 1.1 g
    4%
    Protein 15.2 g
    30%

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