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| 8 | slices | bologna | |
| 3 | large | eggs | |
| 2 | tablespoons | milk | |
| 2 | tablespoons | onion | finely chopped |
| 3 | ounces | american cheese | shredded |
Cook 6 slices of the bologna in a skillet until the center puffs up, about 1 minute.
Put bologna cups in lightly greased muffin cups.
Chop the remaining 2 slices of bologna.
In a small bowl, beat together eggs and milk.
Stir in the chopped bologna and onion.
Pour egg mixture into bologna cups.
Bake, uncovered, in a (375 degrees F) oven for 15 to 17 minutes or until eggs are set.
Sprinkle with the cheese.
Bake for a couple minutes longer, until cheese melts.
| % Daily Value* | |
| Total Fat 7.0g | 10% |
| Saturated Fat 3.0g | 16% |
| Trans Fat 0.0g | |
| Cholesterol 167mg | 56% |
| Sodium 338mg | 14% |
| Total Carbohydrate 4.0g | 1% |
| Dietary Fiber 0.0g | 0% |
| Sugars 3.0g | |
| Protein 9.0g | 17% |
| Vitamin A | 6% | Vitamin C | 1% | |
| Calcium | 15% | Iron | 4% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
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Chefs often question, warn, or even outright discourage individuals from seeking to join their ranks. I believe this emanates from the...
Resounding success in our house of 6. We didn't thicken it as we like to have the soupy juices to use with bread. Yummy!! Very easy to make maybe just needed to have more specifics with the size of ingredients used e.g. medium zucchini or whatever...but not a big deal. This ones a keeper!!!
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