Eggs and Broccoli
|Frozen chopped broccoli||10 Ounce (1 package)|
|Hard cooked eggs||12 , cut lengthwise into fourths|
|Canned condensed cheddar cheese soup||11 Ounce (1 can)|
|Milk||3⁄4 Cup (12 tbs)|
|Diced pimiento||2 Ounce, drained (1 jar)|
|Parsley flakes||1 Teaspoon|
|Dry mustard||1⁄2 Teaspoon|
|Dried basil leaves||1⁄4 Teaspoon|
|Onion powder||1⁄8 Teaspoon|
|Red pepper sauce||3 Drop|
|Crushed corn chips/Potato chips||1 Cup (16 tbs)|
Rinse broccoli in cold water to separate; drain.
Spread broccoli in ungreased 12 x7 1/2 X 2-inch baking dish; sprinkle with salt.
Arrange eggs, cut sides up, on broccoli.
Mix soup, milk, pimiento, parsley, mustard, basil, onion powder and pepper sauce; heat to boiling.
Pour over eggs.
Sprinkle with chips.
Cook uncovered in 350° oven until hot, 20 to 25 minutes
Serving size: Complete recipe
Calories 1652 Calories from Fat 881
% Daily Value*
Total Fat 96 g148.4%
Saturated Fat 29.7 g148.6%
Trans Fat 0 g
Cholesterol 2927.7 mg975.9%
Sodium 3192.4 mg133%
Total Carbohydrates 81 g26.9%
Dietary Fiber 12.7 g50.8%
Sugars 22.6 g
Protein 108 g216.8%
Vitamin A 283.4% Vitamin C 445.3%
Calcium 88.1% Iron 76%
*Based on a 2000 Calorie diet