brunch-lunch

Brunch Lunch

6 Reviews Add a Pic
  • Prep

    10 m
  • Cook

    15 m
  • Ready In

    25 m
sal
Recipe by  sal

“Ideal dish for brunches. Serve with warm biscuits, fresh juices.”

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Ingredients

Adjust Servings

Original recipe yields 6 servings

Directions

  1. Over medium-low heat melt butter in a large saucepan. Add bread cubes and toss to coat with butter. Stir in carrots, salt, parsley and chicken. Cook for 2 minutes, stirring occasionally.
  2. Beat together eggs and milk; stir in cheese. Pour egg mixture over bread mixture and stir briefly to combine. Cook until eggs are set, about 10 to 15 minutes.

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Reviews (6)

Rate This Recipe
SHAWENTIM
5

SHAWENTIM

I made this for my lunch group at work. Everyone thought it was very tasty. The next time I make it I will put more chicken in as I forgot it was there because I couldn't taste it. Other than that, It's worth trying:)

Erin J
5

Erin J

Did not care for this one at all.

BusyMomInMN
2

BusyMomInMN

I read all the other reviews first and after seeing most thought this was somewhat bland, I tried to add additional seasoning to make it a 5, but as you can see, I thought it was worth less than the 4 stars most others gave it. I used an artisian rye bread and after tossing the bread, along with the onions in the melted butter, transferred it all to a 9x13 and baked it for about 12 minutes. The spices I added to doctor it up a bit were: 1-1 1/2 tsp garlic powder, a pinch of cayenne pepper, a pinch of Durkee Grill Creations Kansas City Style Chicken Seasoning. I also didn't have a full cup of shredded cheddar so I used a mixture of cheddar, swiss, a small block of Velveeta I had left over and some pepper jack (again thinking that would spice things up a bit). It smelled good and looked good, but was just so so at best. Will likely not make again.

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Nutrition

Amount Per Serving (6 total)

  • Calories
  • 284 cal
  • 14%
  • Fat
  • 21.4 g
  • 33%
  • Carbs
  • 5.8 g
  • 2%
  • Protein
  • 17.3 g
  • 35%
  • Cholesterol
  • 267 mg
  • 89%
  • Sodium
  • 611 mg
  • 24%

Based on a 2,000 calorie diet

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