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Prep 15min
Total35min
Servings4
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Ingredients
2
packages (4 ounces each) stroganoff noodle and sauce mix
1
teaspoon Worcestershire sauce
4
eggs
1/4
teaspoon salt
1/4
teaspoon pepper
1
medium tomato, chopped (3/4 cup)
2
tablespoons chopped fresh parsley
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Steps
1
Heat oven to 400°. Grease square pan, 8x8x2 inches.
2
Prepare noodles and sauce mix as directed on package; stir in Worcestershire sauce. Spread mixture in pan. Make 4 indentations in noodle mixture, using back of spoon. Break 1 egg into each indentation. Sprinkle with salt and pepper.
3
Bake uncovered 15 to 20 minutes or until egg whites and yolks are firm, not runny. Sprinkle with tomato and parsley.
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Change the flavor of this brunch casserole by using a different flavor of noodles and sauce mix. To keep the eggs "sunny-side-up," break the egg into a sauce dish or saucer. Carefully slip the egg into the indentation.
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Nutrition Facts
Serving Size:1 Serving
Calories
370
Calories from Fat
145
Total Fat
16g
Saturated Fat
6g
Cholesterol
280mg
Sodium
1170mg
Total Carbohydrate
42g
Dietary Fiber
2g
Protein
17g
% Daily Value*:
Exchanges:
*Percent Daily Values are based on a 2,000 calorie diet.
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