Tasty Thursday: Make Ahead Scrambled Eggs

A few weeks ago I tried a new breakfast recipe for my daughter’s Confirmation brunch. It was so good that it was the first dish emptied. I literally only got to try one bite that was left in the corner of the pan after everyone else had eaten. I was looking for an alternative to egg casseroles, something that wouldn’t take as long to bake in the morning, and I most definitely found it.

This recipe was on a number of websites with minimal variations. It seems to be something that bed & breakfast owners have known about for years:

Make Ahead Scrambled Eggs

  • 12 eggs
  • 1⁄2 C heavy cream
  • 1 C sour cream
  • 1 C shredded cheddar cheese
  • salt & pepper

Beat eggs with cream, salt and pepper in a large bowl. Spray a large skillet with cooking spray and preheat over medium heat. Pour egg mixture into skillet and cook, stirring frequently, until eggs are scrambled and just set, but still very moist.

Remove pan from heat and stir in sour cream. Spread eggs into a greased 9×13 glass baking dish. Sprinkle with cheese. Cover tightly and refrigerate overnight.

When ready to eat, preheat oven to 350 degrees. Bake for 20 to 30 minutes or until cheese is melted and eggs are hot.

Note: This is exactly how I made them and they were delicious. I’m thinking you could also add some diced ham or veggies to the dish to change it up a bit. If I were adding things, I would use 2 TB of butter in the pan instead of the cooking spray. Saute the add-ins and then scramble the eggs.


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