Nutritional Info

Nutrition Facts

Serving Size 1 (51g)

Calories 115
Calories from Fat 64 (56%)
Amount Per Serving %DIV
Total Fat 7.1g 11%
Saturated Fat 2g 10%
Monounsaturated Fat 3.2g
Polyunsaturated Fat 1.9g
Trans Fat 0.0g
Cholesterol 6.5mg 2%
Sodium 230.4mg 10%
Potassium 46.6mg 1%
Total Carbohydrate 5.5g 2%
Dietary Fiber 0.3g 1%
Sugars 2.4g
Protein 6g 12%

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Recipe Description
Gently scrambled eggs, topped with a creamy cheese sauce and asparagus spears, makes a beautiful addition to the brunch table.
Prep time
15 min
Cook time
45 min
Ready In
1 hr


Serves Tool

Serves To:USMetric
1 Teaspoon(t)  margarine, melted
2 Tablespoon(T)  unseasoned dry bread crumbs
10 Ounce(oz)  extra long tender asparagus spears, drained
1/4 Cup(c)  parmesan cheese, grated
1/2 Cup(c)  swiss cheese, shredded
1 1/4 Cup(c)  milk
1 Teaspoon(t)  chicken flavor instant bouillon
2 Tablespoon(T)  all purpose flour
2 Tablespoon(T)  margarine
8   eggs, beaten
1 Cup(c)  cooked ham, cubed
2 Tablespoon(T)  margarine
1/4 Cup(c)  onion, chopped


Heat oven to 350° F.  Grease 12 by 8 inch (2 quart) baking dish.  In a large skillet, cook onion in 2 tablespoons margarine until onion is crisp tender.  Add ham and eggs.  Cook just until eggs are set, stirring occasionally.  Melt 2 tablespoons margarine in medium saucepan.  Blend in flour and bouillon.  Cook until smooth and bubbly.  Gradually add milk.  Cook until mixture boils and thickens, stirring constantly.  Add cheeses and stir until smooth.  Carefully fold sauce into scrambled eggs.  Pour into greased baking dish.  Bake at 350° F for 20 to 25 minutes, or until eggs are thoroughly heated.  Remove from oven.  Arrange asparagus spears over baked eggs.  Combine bread crumbs and 1 teaspoon melted margarine.  Sprinkle over top.  Return to oven and bake an additional 5 minutes.

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