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Make Ahead Scrambled Eggs

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Ingredients
  Butter/Margarine 5 Tablespoon, divided
  All-purpose flour 1⁄4 Cup (4 tbs)
  Milk 2 Cup (32 tbs)
  Cheddar cheese 8 Ounce, shredded to make 2 cups
  Fresh sliced mushrooms 1 Cup (16 tbs)
  Finely chopped onion 1⁄4 Cup (4 tbs)
  Eggs 12 , beaten
  Salt 1 Teaspoon
  Frozen broccoli 10 Ounce, chopped, cooked and drained (1 Package)
  Soft bread crumbs 1 Cup (16 tbs)
Directions

GETTING READY
1. Preheat oven at 350°.

MAKING
2. In a saucepan, melt 2 tablespoons butter.
3. Mix flour and stir well. Cook until the mixture begins boil.
4. Pour milk and stir. Bring it to a boil.
5. Cook for 2 minutes.
6. Remove from heat.
7. Put cheese and stir until cheese melts. Set aside.
8. In a large skillet, using 2 tablespoons butter stir-fry mushrooms and onion.
9. Add eggs and salt, cook until the eggs are set.
10. Add cheese sauce and broccoli. Mix well.
11. In a greased 11-in. x 7-in. x 2-in. baking dish, pour the mixture.
12. Melt remaining butter and toss bread crumbs.
13. Drizzle it over the egg mixture.
14. Cover and chill overnight.
15. Remove from refrigerator 30 minutes prior to baking.
16. Bake, uncovered for 25-30 minutes.

SERVING
17. Serve warm.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
American
Course: 
Breakfast
Method: 
Baked
Restriction: 
Lacto Ovo Vegetarian
Ingredient: 
Egg
Servings: 
4

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