I was browsing the Internet for recipes, and came across this one. (http://bit.ly/gHTKrP) It was high carb with its inclusion and breading of white flour, but I knew I could rebuild it even better than it was before. You might be wondering why it is called eggs, and the best reason is that with the cheddar cheese playing the part of yolk and the cream cheese playing the part of the “whites,” cracking it open is an adventure.
Tip: If you overbake it, the filling will run out. Broil for the final 3 minutes to give the “eggs” a good crust.