Dutch Babies with Farm-Style Eggs

This low-cholesterol skillet recipe has everything you would find in a country breakfast -- scrambled eggs, ham and hash brown potatoes -- all served in a puffy baked crust.

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  • Makes: 4 servings
  • Prep: 20 mins
  • Bake: 25 mins
  • Stand: 5 mins

Dutch Babies with Farm-Style Eggs

Reviews (0)

4.0 by 1 people

Rate This!

Directions

  1. Lightly coat four 4-1/2-inch foil tart pans with cooking spray. Beat the 1/2 cup egg product, milk, flour, oil, and thyme until smooth. Divide batter evenly among pans. Bake in a 400 degrees F oven for 25 minutes or until brown and puffy. Turn off oven; let stand in oven for 5 minutes.
  2. Meanwhile, lightly coat a large nonstick skillet with cooking spray. Cook the frozen hash brown potatoes over medium heat for 7 to 8 minutes or until tender; stir often. Add ham; heat through. Beat together the 1-1/4 cups egg product, salt, oregano, and pepper. Add to potatoes. Cook, without stirring, until mixture begins to set on bottom. Use a spatula to lift and fold partially cooked eggs so uncooked portion flows underneath. Cook 2 to 3 minutes more or until eggs are cooked. Spoon into center of puffs. Serve immediately. Makes 4 servings.

From the Test Kitchen

Food exchanges:

1/2 bread, 2 meat, 1 fat.

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Nutrition Facts (Dutch Babies with Farm-Style Eggs)

  • Per serving:
  • 218 kcal ,
  • 10 g fat
  • (2 g sat. fat ,
  • 9 mg chol. ,
  • 513 mg sodium ,
  • 13 g carb. ,
  • 1 g fiber ,
  • 18 g pro.
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