Make-ahead tip: Prepare the eggs up to 24 hours in advance, then store covered in the refrigerator or cooler until ready to serve.
Recipe by Cooking Light August 2001
Credit: Becky Luigart-Stayner; Lydia DeGaris-Pursell
Recipe Summary test
38 calories; calories from fat 50%; fat 2.1g; saturated fat 0.6g; mono fat 0.7g; poly fat 0.3g; protein 3.1g; carbohydrates 1.3g; cholesterol 80mg; iron 0.3mg; sodium 82mg; calcium 21mg.