Recipe by: CFA, Quick n Easy Home Cooking, Dec 1995 In a large mixing bowl, beat together the eggs and milk. Add the cracker crumbs, onion and apple; mix well. Work the sausage into the egg mixture until all of the ingredients are evenly combined. Press into a well-greased 6 1/2-cup ring mold. Unmold immediately onto a 10 x 15-inch jelly roll pan. Cover with plastic wrap and chill for at least 1 hour, or overnight. Preheat the oven to 350 degrees. Remove the plastic wrap and bake the ring for 1 hour, or until nicely browned. Transfer to a serving platter and fill with fluffy scrambled eggs. Garnish with fresh parsley and cherry tomatoes. Serves 8 to 10. Penny Halsey (ATBN65B). Posted to MC-Recipe Digest V1 #813 by Nancy Berry
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|Serving Size: 1 Serving (203g)|
|Recipe Makes: 8 Servings|
|Calories from Fat: 344 (65%)|
|Amt Per Serving||% DV|
|Total Fat 38.2g||51 %|
|Saturated Fat 12.4g||62 %|
|Monounsaturated Fat 16.3g|
|Polyunsanturated Fat 5.7g|
|Cholesterol 346.3mg||107 %|
|Sodium 1045.1mg||36 %|
|Potassium 440.6mg||12 %|
|Total Carbohydrate 18.1g||5 %|
|Dietary Fiber 0.8g||3 %|
|Sugars, other 17.3g|
|Protein 27.3g||39 %|
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Calories per serving: 532
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