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Night Before Scrambled Eggs

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Recipe Summary 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.

Ingredients | Learn To Walk Before You Run Quote

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*

Directions

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.

* Substitute: Instead of 6 slices cooked bacon, you can substitute 1/2 cup chopped ham.

Info | Learn To Walk Before You Run Quote

Servings: 8 Yield: 8 servings

TAG : Night Before Scrambled Eggs

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