SCRAMBLED EGG CASSEROLE
There's nothing nicer than a delicious egg dish you can prepare the night before so you're not "scrambling" when guests arrive. With satisfying ingredients like ham and a creamy cheese sauce, this dish is really special. -Mary Anne McWhirter, Pearland, Texas
Provided by Taste of Home
Time 45m
Yield 8 servings.
Number Of Ingredients 12
Steps:
- In a large saucepan, melt 2 tablespoons butter. Whisk in the flour, salt and pepper until smooth. Gradually stir in milk. Bring to a boil. Cook and stir for 2 minutes or until thickened and bubbly. Remove from the heat. Stir in cheese; set aside. , In a large skillet, saute ham and onions in 3 tablespoons butter until onions are tender. Add eggs; cook and stir until eggs are almost set. Stir in mushrooms and cheese sauce. Transfer to a greased 11x7-in. baking dish. Melt remaining butter; toss with bread crumbs. Sprinkle over top. Cover and refrigerate for 2-3 hours or overnight. , Remove from the refrigerator 30 minutes before baking. Bake, uncovered, at 350° for 25-30 minutes or until top is golden brown. Sprinkle with additional green onions if desired.
Nutrition Facts : Calories 358 calories, Fat 26g fat (13g saturated fat), Cholesterol 376mg cholesterol, Sodium 885mg sodium, Carbohydrate 12g carbohydrate (5g sugars, Fiber 1g fiber), Protein 19g protein.
MAKE-AHEAD SCRAMBLED EGGS
Steps:
- When ready to eat, heat the oven to 350 F.
Nutrition Facts : Calories 297 kcal, Carbohydrate 3 g, Cholesterol 334 mg, Fiber 0 g, Protein 14 g, SaturatedFat 13 g, Sodium 291 mg, Sugar 2 g, Fat 26 g, ServingSize 8 servings, UnsaturatedFat 0 g
NIGHT BEFORE SCRAMBLED EGGS
Egg farmers Larry and Jane Rundle from Woodham, Ontario, enjoy this recipe on Christmas morning and it can be prepared the night before.
Provided by Egg Farmers of Ontario
Categories Trusted Brands: Recipes and Tips Egg Farmers of Ontario
Yield 8
Number Of Ingredients 9
Steps:
- Melt 1 tbsp of the butter in a saucepan. Whisk in flour and salt. Gradually whisk in milk until smooth. Bring mixture to a simmer over medium heat, stirring constantly, until slightly thickened. Remove from heat. Add 1-1/4 cups of the cheese, stirring until melted. Set aside.
- Melt remaining 2 tbsp butter in a large frying pan. Add mushrooms and onion; saute until tender and liquid evaporates.
- Whisk eggs. Add eggs and bacon or ham to mushroom/onion mixture. Cook until eggs are just set but still a little wet. Stir cheese sauce into egg mixture.
- Spoon mixture into a greased 9-inch (23 cm) square baking pan or 2.5 L casserole. Sprinkle remaining 1/2 cup cheese over top. Cover and refrigerate overnight.
- The next morning, uncover and bake in a preheated 350 degrees F (180 degrees C) oven until heated through and cheese is melted, 20 to 25 minutes.
Nutrition Facts : Calories 311.4 calories, Carbohydrate 4.9 g, Cholesterol 327 mg, Fat 23.6 g, Fiber 0.3 g, Protein 19.8 g, SaturatedFat 11.7 g, Sodium 609.6 mg, Sugar 2.9 g
MAKE-AHEAD SCRAMBLED EGGS {SCRAMBLED EGGS FOR A CROWD}
The perfect simple breakfast recipe for busy mornings, Easy Make Ahead Scrambled Eggs are great for one or for a crowd.
Provided by Sarah Cook - Sustainable Cooks
Categories Breakfast
Time 12m
Number Of Ingredients 5
Steps:
- Set your pan on medium low and let it preheat for 5 minutes.
- Meanwhile, crack the eggs in a roomy bowl, add the dill and lemon pepper, and whisk, whisk, whisk. Put your back into it!
- Drop your ghee or butter into the pan and swirl to coat.
- Add the eggs to the center of the pan and don't touch them. I start to stir them when the edges of the eggs are separating from the pan.
- Use a silicone spatula and fold the eggs over on themselves a few times. Pause and let them cook.
- When they're almost set sprinkle with a bit of garlic salt (optional) and fold them in on themselves again.
- Turn off the burner and let them remain in the pan for another minute.
Nutrition Facts : ServingSize 2 eggs, Calories 132 kcal, Protein 11 g, Fat 9 g, SaturatedFat 3 g, Cholesterol 329 mg, Sodium 79 mg
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