Submitted by Nellie Gilland
Crumble biscuits and cornbread and spread on cookie sheet and toast under the broiler. Put in large bowl. Beat the eggs and stir into the broth. Then add all ingredients. Grease 2 roasting pans. Bake at 450 until brown about40-60 minutes.
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Serving Size: 1 Serving (65g) | ||
Recipe Makes: 15 | ||
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Calories: 135 | ||
Calories from Fat: 121 (90%) | ||
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Amt Per Serving | % DV | |
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Total Fat 13.4g | 18 % | |
Saturated Fat 8.2g | 41 % | |
Monounsaturated Fat 3.5g | ||
Polyunsanturated Fat 0.6g | ||
Cholesterol 69.6mg | 21 % | |
Sodium 1051.4mg | 36 % | |
Potassium 120.2mg | 3 % | |
Total Carbohydrate 2.9g | 1 % | |
Dietary Fiber 1.4g | 5 % | |
Sugars, other 1.6g | ||
Protein 1.7g | 2 % | |
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: 135
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