1. Pour milk into medium nonstick saucepan. Place saucepan over medium-high heat; stir in flour with wire whisk until well blended. Add salt and pepper. Cook and stir until bubbly and thickened. Remove from heat. 2. Place muffin halves, cut side up, on 4 individual plates. Arrange sliced eggs evenly over muffins, using 1 1/2 eggs per serving. Spoon sauce evenly over eggs. 4 servings Recipe by: Pillsbury Fast and Healthy Magazine Posted to MC-Recipe Digest by Susan
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|Serving Size: 1 Serving (377g)|
|Recipe Makes: 4 Servings|
|Calories from Fat: 7 (5%)|
|Amt Per Serving||% DV|
|Total Fat 0.8g||1 %|
|Saturated Fat 0.5g||2 %|
|Monounsaturated Fat 0.2g|
|Polyunsanturated Fat 0.1g|
|Cholesterol 7.4mg||2 %|
|Sodium 193.1mg||7 %|
|Potassium 631.5mg||17 %|
|Total Carbohydrate 22.9g||7 %|
|Dietary Fiber 0.4g||1 %|
|Sugars, other 22.6g|
|Protein 13.3g||19 %|
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Calories per serving: 153
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