Eggs and Broccoli Recipe

Summary

Health IndexHealthyCuisine
CourseMethod
VegetarianMain Ingredient

Ingredients

 Frozen chopped broccoli10 Ounce (1 package)
 Salt1⁄2 Teaspoon
 Hard cooked eggs12 , cut lengthwise into fourths
 Canned condensed cheddar cheese soup11 Ounce (1 can)
 Milk3⁄4 Cup (12 tbs)
 Diced pimiento2 Ounce, drained (1 jar)
 Parsley flakes1 Teaspoon
 Dry mustard1⁄2 Teaspoon
 Dried basil leaves1⁄4 Teaspoon
 Onion powder1⁄8 Teaspoon
 Red pepper sauce3 Drop
 Crushed corn chips/Potato chips1 Cup (16 tbs)

Nutrition Facts

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 mg

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

Directions

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
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