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In a large bowl, beat eggs; add milk, mustard, basil and salt. Gently stir in remaining ingredients until well mixed. Pour into a greased 13x9 baking dish. Cover and refrigerate 8 hours or overnight. Remove from the refrigerator 30 minutes before baking. Bake, uncovered, at 350~ for 1 hour or until a knife inserted near the center comes out clean. Let stand 5 minutes before cutting. Source: Taste of Home. MM Waldine Van Geffen vghc42a. Posted to EAT-L Digest 01 Mar 97 by Molly Rood
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|Serving Size: 1 Serving (248g)|
|Recipe Makes: 12 Servings|
|Calories from Fat: 153 (60%)|
|Amt Per Serving||% DV|
|Total Fat 17g||23 %|
|Saturated Fat 5.4g||27 %|
|Monounsaturated Fat 6.5g|
|Polyunsanturated Fat 2.3g|
|Cholesterol 706.2mg||217 %|
|Sodium 284.8mg||10 %|
|Potassium 261.6mg||7 %|
|Total Carbohydrate 3.5g||1 %|
|Dietary Fiber 0.3g||1 %|
|Sugars, other 3.2g|
|Protein 21.8g||31 %|
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Calories per serving: 254
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