Night Before Scrambled Eggs

Night Before Scrambled Eggs

3

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

Ingredients

servings 311 cals
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Original recipe yields 8 servings

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Nutrition

  • Calories:
  • 311 kcal
  • 16%
  • Fat:
  • 23.6 g
  • 36%
  • Carbs:
  • 4.9g
  • 2%
  • Protein:
  • 19.8 g
  • 40%
  • Cholesterol:
  • 327 mg
  • 109%
  • Sodium:
  • 610 mg
  • 24%

Based on a 2,000 calorie diet

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Directions

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  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.

Footnotes

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

Reviews

3

To give this egg pie a little creamier texture, I used fat free evaporated milk instead of regular milk. I did add a few spices (fresh ground black pepper, little Frank's Hot Sauce, garlic powde...

Delicious!!! Didn't have it the night before, but certainly enjoyed it on Sunday morning, while watching football!!!

I made this for Christmas morning and my husband loved it! I will probably make this again. It's just that it's hard for me to find breakfast meat I can eat (nitrates, etc.). I made it with c...