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Egg Casserole

Egg Casserole recipe image
This International main features Leave in the tin to cool, then take out and. The flavors come together beautifully. Great for weeknight dinners or when you want something satisfying for the whole family. Simple to make with ingredients you likely already have on hand, this is a recipe you will come back to again and again.
Cuisine:
Courses:
Difficulty: Beginner
Servings: 12
Calories: 483.2
Dietary: Gluten-free, Vegetarian
Description
This International main features Leave in the tin to cool, then take out and. The flavors come together beautifully. Great for weeknight dinners or when you want something satisfying for the whole family. Simple to make with ingredients you likely already have on hand, this is a recipe you will come back to again and again.
Ingredients
  • 3
  • 4
  • 5 Leave in the tin to cool, then take out and
Directions
  1. 1
    an electric mixer to soft-peak stage. Add about a third of the egg-white foam to the chocolate mixture, folding it in with a big metal spoon, then gently fold in the rest of the egg white. for 50-60 mins. Check if the cake is cooked by inserting a skewer, which should come out dust with cocoa powder. Slice and serve with
  2. 2
    Whisk the egg whites with a pinch of salt in
  3. 3
    Pour into the tin on a baking sheet and bake

Nutrition Facts

Servings 12 servings

Amount Per Serving
Calories 483.2kcal
% Daily Value *
Total Fat 10.0g16%
Saturated Fat 1.6g8%
Cholesterol 0.0mg0%
Sodium 14145.8mg590%
Total Carbohydrate 121.3g41%
Dietary Fiber 32.5g130%
Sugars 0.5g
Protein 17.8g36%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Keywords: casserole, cool, egg, international, leave, main, out, take, then, tin, title, vegetarian
Read it online: https://www.chefs-mate.com/recipe/egg-casserole-24/