Night Before Scrambled Eggs recipe

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Ingredients

3 tablespoons butter or margarine, divided
1 ½ tablespoons all-purpose flour
½ teaspoon salt
1 ¼ cups milk
1 ¾ cups shredded cheese (such as Cheddar or Swiss), divided
1 cup sliced mushrooms
⅓ cup finely chopped onion
12 eggs
6 slices cooked bacon, chopped*

Nutrition Info

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
servingSize: -
sodium: 609.6 mg
sugar: 2.9 g
transFat: : -
unsaturatedFat: : -

Directions

  1. 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.

  2. Melt remaining 2 tbsp butter in a large frying pan. Add mushrooms and onion, saute until tender and liquid evaporates.

  3. 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.

  4. 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.

  5. 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.

Recipe Yield

8 servings

Recipe Note

Egg farmers Larry and Jane Rundle from Woodham, Ontario, enjoy this recipe on Christmas morning and it can be prepared the night before.

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