Buffet Eggs Recipes
BUFFET SCRAMBLED EGGS
Steps:
- In a small saucepan, melt 2 tablespoons butter. Stir in flour until smooth. Gradually add milk and bouillon. Bring to a boil; cook and stir for 2 minutes or until thickened. Set aside., In a large skillet, melt remaining butter. Add eggs; cook over medium heat until eggs begin to set, stirring occasionally. Stir in white sauce. Cook until the eggs are completely set. If desired, sprinkle with parsley, tarragon and chives.
Nutrition Facts : Calories 304 calories, Fat 24g fat (11g saturated fat), Cholesterol 464mg cholesterol, Sodium 692mg sodium, Carbohydrate 7g carbohydrate (4g sugars, Fiber 0 fiber), Protein 15g protein.
BUFFET-STYLE FLUFFY OVEN SCRAMBLED EGGS FOR A CROWD
This is the method that restaurants use to serve eggs for a buffet brunch --- for cheesy eggs mix in 1-1/2 cups shredded old cheddar cheese or you may sprinkle the cheese on top after removing from the oven --- 2-1/2 cups half and half cream and milk will produce ultra fluffy eggs, for a firmer texture reduce to 2 cups--- NOTE this recipe was tested using large eggs I cannot promise the same results using small or extra large eggs --- if you are serving these eggs at a buffet some side ideas would be salsa, green onions, cheddar cheese and soft buns :)
Provided by Kittencalrecipezazz
Categories Breakfast
Time 30m
Yield 12 serving(s)
Number Of Ingredients 6
Steps:
- Set oven to 350 degrees F (set oven rack to lowest position).
- Spray a 13 x 9-inch glass baking pan with cooking spray then pour the melted butter into the pan.
- In a bowl whisk eggs and salt until smooth and well blended.
- Gradually whisk in the half and half and milk; pour into the baking pan.
- Bake uncovered for 10 minutes.
- Remove the pan from the oven then stir the eggs; return to oven and bake another 15-20 minutes or until the eggs are just set (to insure soft fluffy eggs do not overbake as the eggs will cook more after removing from the oven).
- Serve immediately.
Nutrition Facts : Calories 241.2, Fat 18.9, SaturatedFat 8.7, Cholesterol 449.4, Sodium 489.8, Carbohydrate 3, Sugar 0.8, Protein 14.2
BUFFET EGGS
Make and share this Buffet Eggs recipe from Food.com.
Provided by Sageca
Categories Breakfast
Time 15m
Yield 12 eggs
Number Of Ingredients 3
Steps:
- In a large skillet or electric fry pan, blend together soup and milk.
- Bring mixture to a simmer.
- Gently drop 12 eggs in hot soup mixture.
- Cover and cook 10 minutes on Low heat. DO NOT OVERCOOK.
- Spoon eggs and sauce on toast.
- Serve with home fries and ham.
- Tips:.
- Break eggs in a saucer before adding to soup mixture.
- Cook as many eggs as needed.
- Try with cream of mushroom soup.
Nutrition Facts : Calories 108.6, Fat 7.2, SaturatedFat 2.4, Cholesterol 216.3, Sodium 242.5, Carbohydrate 3.1, Sugar 0.5, Protein 7.5
BUFFET EGGS AND HAM
Make and share this Buffet Eggs and Ham recipe from Food.com.
Provided by _Pixie_
Categories Breakfast
Time 1h5m
Yield 12 serving(s)
Number Of Ingredients 9
Steps:
- Melt half the butter in a large nonstick frying pan and add mushrooms.
- Cook until tender.
- Beat the eggs and milk and add to the mushrooms.
- Scramble eggs (depending on the size of you pan you may need to do this in several lots).
- Use remaining butter to prevent burning.
- Place eggs in a 9" x 13" lightly buttered pan.
- Sprinkle the diced ham on top of eggs.
- Sprinkle green onions on top.
- Warm the mushroom soup with the sherry.
- Spread on top.
- Sprinkle cheddar cheese on top.
- This can be covered and refrigerated until needed.
- Bake uncovered at 250 F for 50 minutes.
Nutrition Facts : Calories 445, Fat 30.1, SaturatedFat 14, Cholesterol 408.4, Sodium 1820.1, Carbohydrate 6.1, Fiber 0.3, Sugar 1.8, Protein 34.6
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5/5 (2)Calories 254 per servingServings 12
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