Easiest Way to Make Scrambled Eggs And Tomatoes For Breakfast

Night Before Scrambled Eggs

Whisk the eggs to mix the yolks and egg whites completely with a wire whisk or chopsticks.

Recipe Summary Night Before Scrambled Eggs

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

Ingredients | Scrambled Eggs And Tomatoes For Breakfast

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

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.

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

Info | Scrambled Eggs And Tomatoes For Breakfast

Servings: 8 Yield: 8 servings

TAG : Night Before Scrambled Eggs

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