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Scalloped Eggs and Onions

Western.Chefs's picture
  Thinly sliced onions 2 Cup (32 tbs)
  Melted butter/Margarine / fat / salad oil 2 Tablespoon
  Salt 1 1⁄4 Teaspoon
  Pepper 1 Dash
  Eggs 6
  Bottled milk/3/4 cup evaporated milk and 3/4 cup water 1 1⁄2 Cup (24 tbs)

Cook onions, covered, in the butter until tender, but not brown.
Add salt and pepper to eggs; beat light; add milk.
Arrange the onions in the bottom of a 1 1/2 qt greased or oiled casserole; cover with the egg mixture; set in pan of warm water; bake in moderate oven of 350°F 50 min., or until set.

Recipe Summary


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Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 937 Calories from Fat 583

% Daily Value*

Total Fat 65 g100.6%

Saturated Fat 31.1 g155.6%

Trans Fat 0 g

Cholesterol 1367.3 mg455.8%

Sodium 2993 mg124.7%

Total Carbohydrates 41 g13.7%

Dietary Fiber 3.8 g15.3%

Sugars 29.7 g

Protein 51 g102.8%

Vitamin A 51.2% Vitamin C 27.6%

Calcium 60.2% Iron 33.8%

*Based on a 2000 Calorie diet


Scalloped Eggs And Onions Recipe