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
MAKE AHEAD SCRAMBLED EGGS FOR A CROWD
Make and share this Make ahead scrambled eggs for a crowd recipe from Food.com.
Provided by mmlwjr
Categories Breakfast
Time 4h40m
Yield 12 serving(s)
Number Of Ingredients 10
Steps:
- Fry bacon until crisp.
- Drain on paper towels.
- Crumble then set aside,reserve 1 T drippings.
- Add mushrooms to drippings, cook 4 min stirring often.
- Remove from skillet.
- Wipe skillet clean.
- Melt marge in skillet over medium heat.
- Beat eggs in a large bowl, add half& half, salt& pepper then pour into skillet, stir occasionally.
- Stir in soup & chives.
- Place half the egg mixture in 3 1/2or 4 quart slow cooker.
- Top with half each of the cooked mushrooms, tomatoes, cheese & crumbled bacon. Repeat layers.
- Cover, cook on low for up to 4 hours.
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 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
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.
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 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
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