German Eggs At Cumberland Fall B & B
Recipe: #4515
February 05, 2012
Categories: Breakfast, Eggs, Brunch, Christmas July 4th, Mothers Day, Thanksgiving, Oven Bake, more
" This recipe is described as the most popular egg dish at Cumberland Inn B & B.When I preoared it I cut the recipe back to two eggs and scrambled them but I will print the entire recipe using a dozen eggs. I added Bragg's Sprinkle with 24 herbs and spices, laughing cow lite cheese, parmesan and white aged cheddar. Lovely brunch. Served with Pepper sir fry, rye bread toast. The recipe was a bit sketchy and there were no amounts for the herbs but the recipe said to add herbs of our choice. They use one of several, tarragon, basil, cilantro, oregano, chili, lemon pepper, garlic or nearly anything that makes a good mix with eggs"
Original is 7 servings
Ingredients
Nutritional
- Serving Size: 1 (286.8 g)
- Calories 676.6
- Total Fat - 50.5 g
- Saturated Fat - 21.3 g
- Cholesterol - 495.8 mg
- Sodium - 1472.4 mg
- Total Carbohydrate - 10.6 g
- Dietary Fiber - 0.2 g
- Sugars - 2.4 g
- Protein - 43.9 g
- Calcium - 679.4 mg
- Iron - 2.8 mg
- Vitamin C - 3 mg
- Thiamin - 0.1 mg
Step by Step Method
Step 1
Melt the butter, lightly grease a 13X9inch oven proof pan with some of the butter, add the remaining to the egg mixture
Step 2
Whip all the ingredient together, pour into the prepared pan, bake in 350f oven for abot 35-40 minutes or until a knife comes out clean,
Step 3
Cut in squares and serve along with some sausages, bacon or pepper stir fry & toast
Tips
No special items needed.
0 Reviews
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