Night Before Scrambled Eggs

Night Before Scrambled Eggs

by Julia Robin 2 years ago
4.8 (5)
311.4 kcal
4.9 g carbs
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Description

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

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*
Directions
  1. 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. 2. Melt remaining 2 tbsp butter in a large frying pan. Add mushrooms and onion; saute until tender and liquid evaporates.
  3. 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. 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. 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.
Nutrition Facts
serving: 8 servings
calories: 311.4 kcal
carbohydrates: 4.9 g
protein: 19.8 g
saturated fat: 11.7 g
cholesterol: 327 mg
sodium: 609.6 mg
fiber: 0.3 g
sugar: 2.9 g