OVEN SCRAMBLED EGGS
These light and fluffy scrambled eggs are a snap to put together for a big crowd. I usually make 2 pans for our Christmas Brunch, and I never have much left over!
Provided by Erin
Categories Breakfast and Brunch Eggs Scrambled Egg Recipes
Time 35m
Yield 12
Number Of Ingredients 4
Steps:
- Preheat the oven to 350 degrees F (175 degrees C).
- Pour melted butter into a glass 9x13 inch baking dish. In a large bowl, whisk together eggs and salt until well blended. Gradually whisk in milk. Pour egg mixture into the baking dish.
- Bake uncovered for 10 minutes, then stir, and bake an additional 10 to 15 minutes, or until eggs are set. Serve immediately.
Nutrition Facts : Calories 236.2 calories, Carbohydrate 3.2 g, Cholesterol 396.4 mg, Fat 18.6 g, Protein 14.3 g, SaturatedFat 8.6 g, Sodium 651.3 mg, Sugar 3.2 g
MAKE AHEAD SCRAMBLED EGGS
Meet the Cook: As a high school vice principal with a 5-year-old daughter, I especially appreciate the convenience of this dish. I've served it for breakfast and also as part of a full brunch buffet along with breads, biscuits, bagels and side salads. -Diane Sackfield, Kingston, Ontario
Provided by Taste of Home
Time 55m
Yield 6-8 servings.
Number Of Ingredients 10
Steps:
- In a saucepan, melt 2 tablespoons butter. Add flour, cook and stir until the mixture begins to bubble. Gradually stir in milk; bring to boil. Cook and stir for 2 minutes. Remove from the heat. , Stir in cheese until melted; set aside. In a large skillet, saute mushrooms and onion in 2 tablespoons butter until tender. Add eggs and salt; cook and stir until the eggs are completely set. Add the cheese sauce and broccoli; mix well. , Pour into a greased 11x7-in. baking dish. Melt the remaining butter and toss with bread crumbs. Sprinkle over egg mixture. Cover and refrigerate overnight. , Remove from the refrigerator 30 minutes before baking. Bake, uncovered, at 350° for 25-30 minutes or until top is golden brown.
Nutrition Facts : Calories 354 calories, Fat 25g fat (14g saturated fat), Cholesterol 376mg cholesterol, Sodium 701mg sodium, Carbohydrate 13g carbohydrate (5g sugars, Fiber 1g fiber), Protein 20g protein.
MAKE AHEAD SCRAMBLED EGGS
This is a good one to make when you're having holiday guests.
Provided by Vicki Butts (lazyme)
Categories Eggs
Time 30m
Number Of Ingredients 7
Steps:
- 1. Beat eggs with cream in a large bowl.
- 2. Stir in salt and pepper.
- 3. Melt butter in large skillet over medium heat.
- 4. Pour eggs into skillet and cook, stirring frequently, until eggs are scrambled and set.
- 5. Remove pan from heat and stir in sour cream.
- 6. Spread eggs into a greased 12x7-inch glass baking dish.
- 7. Sprinkle with cheese.
- 8. Cover tightly and refrigerate overnight.
- 9. When ready to eat, preheat oven to 300 degrees.
- 10. Uncover the baking dish and bake for 15 to 20 minutes or until cheese is melted and eggs are hot.
PERFECT SCRAMBLED EGGS
Provided by Alton Brown
Time 10m
Number Of Ingredients 0
Steps:
- Whisk the eggs: Whisk 3 large eggs, 1 pinch of kosher salt, 1 grind of black pepper and 3 tablespoons whole milk together until light and foamy.
- TIP: Odds are you're going to be serving these on a plate. If so, I strongly suggest you park an ovensafe one in a low oven or in hot water while you're cooking. Cold plates suck the heat right out of food.
- Add to the pan: Add 1 tablespoon unsalted butter to a 10-to-12-inch nonstick skillet and put it over high heat. When the butter bubbles (after about a minute), pour the eggs straight into the middle of the pan, which will force the butter to the edges, where it's needed.
- Scramble the eggs: Stir slowly with a rubber or silicone spatula. As soon as curds (big soft lumps) of eggs begin to form, drop the heat to low and shift from stirring to folding the curds over on themselves while gently shaking the pan with the other hand.
- Let rest: As soon as no more liquidous egg is running around the pan, kill the heat and gently transfer the scramble to the warmed plate. Let the eggs rest for 1 minute to finish cooking before serving.
MAKE-AHEAD SCRAMBLED EGGS
Make and share this Make-Ahead Scrambled Eggs recipe from Food.com.
Provided by ratherbeswimmin
Categories Breakfast
Time 1h
Yield 6-8 serving(s)
Number Of Ingredients 10
Steps:
- In a saucepan, melt 2 tablespoons butter.
- Add flour; cook and stir until the mixture begins to bubble.
- Gradually stir in milk; bring to a boil.
- Cook and stir for 2 minutes.
- Remove from the heat.
- Stir in cheese until melted; set aside.
- In a large skillet, saute mushrooms and onion in 2 tablespoons butter until tender.
- Add eggs and salt; cook and stir until the eggs are completely set.
- Add the cheese sauce and broccoli; mix well.
- Pour into a greased 11x7 inch baking dish.
- Melt the remaining butter and toss with bread crumbs.
- Sprinkle over egg mixture.
- Cover and refrigerate overnight.
- Remove from refrigerator 30 minutes before baking.
- Bake, uncovered at 350 degrees for 25-30 minutes or until top is golden brown.
Nutrition Facts : Calories 458.3, Fat 31.6, SaturatedFat 16.6, Cholesterol 489.2, Sodium 905.6, Carbohydrate 16.1, Fiber 1.9, Sugar 2.4, Protein 27.6
SLOW-COOKER MAKE-AHEAD SAUSAGE AND MUSHROOM SCRAMBLED EGGS
Early-day dining is a breeze with do-ahead scrambled eggs! Every bite is loaded with sausage, mushrooms, peppers and cheese.
Provided by By Betty Crocker Kitchens
Categories Breakfast
Time 1h
Yield 12
Number Of Ingredients 12
Steps:
- In 12-inch nonstick skillet, cook sausage over medium-high heat 5 to 7 minutes, stirring occasionally, until no longer pink. Add mushrooms and bell peppers; cook 4 to 5 minutes, stirring frequently, until vegetables are tender. Remove mixture from skillet; drain. Wipe skillet clean with paper towel.
- In same skillet, melt butter over medium heat. Meanwhile, in large bowl, beat eggs. Stir half-and-half, thyme, salt and pepper into eggs. Add egg mixture to butter in skillet. Cook over medium heat about 7 minutes, stirring constantly, until mixture is firm but still moist. Stir in soup.
- Spray 3- to 4-quart slow cooker with cooking spray. In cooker, place half of egg mixture. Top with half each of the sausage mixture and cheese. Repeat layers.
- Cover; cook on Low heat setting 30 minutes or until cheese is melted. Mixture can be kept warm on Low heat setting up to 2 hours.
Nutrition Facts : Calories 280, Carbohydrate 5 g, Cholesterol 325 mg, Fiber 0 g, Protein 16 g, SaturatedFat 10 g, ServingSize 1 Serving, Sodium 490 mg, Sugar 3 g, TransFat 0 g
SLOW-COOKER MAKE-AHEAD SCRAMBLED EGGS
Hot and tasty eggs for 12 are possible, when the slow cooker holds them until you're ready to serve.
Provided by By Betty Crocker Kitchens
Categories Dinner
Time 40m
Yield 12
Number Of Ingredients 11
Steps:
- In 12-inch nonstick skillet, cook bacon until crisp. Drain on paper towels. Crumble bacon; set aside. Reserve 1 tablespoon bacon drippings in skillet. Add mushrooms to drippings; cook 4 to 5 minutes or until tender, stirring frequently. Remove from skillet; set aside. Wipe skillet clean with paper towel.
- Melt margarine in same skillet over medium heat. Beat eggs in large bowl. Add half-and-half, salt and pepper; blend well. Add egg mixture to skillet; cook over medium heat until firm but still moist, stirring occasionally. Stir in soup and chives.
- Place half of egg mixture in 3 1/2 or 4-quart slow cooker. Top with half each of the cooked mushrooms, tomatoes, cheese and crumbled bacon. Repeat layers.
- Serve immediately, or cover and keep warm on low setting for up to 4 hours.
Nutrition Facts : Calories 290, Carbohydrate 5 g, Cholesterol 315 mg, Fat 2, Fiber 0 g, Protein 17 g, SaturatedFat 9 g, ServingSize 3/4 Cup, Sodium 640 mg, Sugar 3 g, TransFat 1 g
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