This is a family favorite for holiday breakfasts/brunches. You make it a day ahead and refrigerate it overnight, so all you have to do is put it in the oven in the morning and bake! Tip: Use a metal pan with a lid because it goes right from fridge to oven.
Beat eggs, milk and mustard in large bowl with wire whisk until well blended. Add remaining ingredients; stir gently to mix well.
Pour into lightly greased 12x8 inch baking dish, cover. Refrigerate several hours or overnight.
Preheat oven to 325F. Uncover baking dish. Bake 45-50 minutes or until knife inserted in center comes out clean.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Serving (253g) | ||
Recipe Makes: 8 Servings | ||
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Calories: 474 | ||
Calories from Fat: 245 (52%) | ||
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Amt Per Serving | % DV | |
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Total Fat 27.2g | 36 % | |
Saturated Fat 11.6g | 58 % | |
Monounsaturated Fat 9.6g | ||
Polyunsanturated Fat 2.9g | ||
Cholesterol 565.1mg | 174 % | |
Sodium 712mg | 25 % | |
Potassium 375.7mg | 10 % | |
Total Carbohydrate 27.8g | 8 % | |
Dietary Fiber 1.7g | 7 % | |
Sugars, other 26.1g | ||
Protein 29.7g | 42 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 474
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