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 caloriescarbohydrate: 4.9 gcholesterol: 327 mgfat: 23.6 gfiber: 0.3 gprotein: 19.8 gsaturatedFat: 11.7 gservingSize: -sodium: 609.6 mgsugar: 2.9 gtransFat: : -unsaturatedFat: : -
Directions Night Before Scrambled Eggs
Directions
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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.