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Red salsa (optional) Prepare elbow macaroni according to package directions; drain. In medium skillet, cook bacon until crisp; drain. In large bowl, combine macaroni, bacon, cheeses, bread cubes, onion and green pepper. In medium bowl, beat together egg yolks, milk, salt and hot pepper sauce. Add to macaroni mixture; mix well. In large bowl, beat egg whites until stiff. Fold into macaroni mixture. Put into buttered 12 inch quiche dish or a 13 x 9 inch baking dish. Place a shallow baking dish with 1-2 inches water on lowest rack of a 325 degree oven. Place quiche on center rack. Bake until set and knife inserted in center comes out clean, about 1 hour. Let stand 5 minutes before cutting. Garnish as desired. Serve with salsa. Refrigerate leftovers.
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|Serving Size: 1 Serving (236g)|
|Recipe Makes: 6|
|Calories from Fat: 363 (56%)|
|Amt Per Serving||% DV|
|Total Fat 40.3g||54 %|
|Saturated Fat 20.2g||101 %|
|Monounsaturated Fat 13.7g|
|Polyunsanturated Fat 3g|
|Cholesterol 213.8mg||66 %|
|Sodium 860.9mg||30 %|
|Potassium 372.2mg||10 %|
|Total Carbohydrate 39g||11 %|
|Dietary Fiber 2.3g||9 %|
|Sugars, other 36.7g|
|Protein 31.3g||45 %|
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Calories per serving: 646
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