Baked Scrambled Egg Breakfast Recipe

There are so many ways to prepare eggs, scrambled, poached, over easy…but baked and scrambled?? No way!

Well for those who would like to enjoy the best of both worlds, there actually is a way to scramble and bake your eggs making a nice casserole like dish that can be delicious to eat for breakfast, lunch or dinner!

To make the dish, you simply scramble the eggs along with ingredients like ham, veggies or any others that you enjoy eating with your eggs. Then you top with a rich cream of mushroom soup (or just cream but the soup will be lower in fat and calories) before baking to give it a terrific fluffy texture and taste.

A great baked scrambled egg dish starts with great scrambled eggs. Here are some tips to making your scrambled eggs to perfection.

How long you beat your eggs will be a factor in making them to your liking. Light beating will make your eggs dense while vigorous beating will aerate the eggs to give them a lighter, fluffier texture.

Be sure to use a nonstick pan or spray to prevent eggs from sticking.

Use the right size pan leaving plenty of surface area for eggs to cook. A small pan will be fine for 2-4 eggs, but if you are using 6 or more, switch to a larger surface.

Cook them slowly over medium low heat. If you go hotter, your eggs will become overly dry.

Remove from heat before they are completely done. Because they are a protein, the heat that is remaining will allow them to keep cooking becoming completely done after they are removed.

Once your scrambled eggs are ready to bake, be sure not to overcook them. The pan will be hot and will continue to cook the eggs after they are removed from the oven.

Now that you know how to scramble your eggs perfectly, you have the makings for a delicious egg casserole you can serve to your guests for any meal. Enjoy!

Ingredients:

12 eggs
1 1/2 cups cooked ham — chopped (bacon or sausage if desired)
4 ounces shredded cheddar cheese
2 Tablespoons margarine
1/2 cup green onions — sliced
1 can cream of mushroom soup
1/2 cup half & half

Directions:

1. Heat oven to 250'F and grease a 2-qt casserole pan.

2. In large skillet, melt margarine and saute onions until crisp tender.

3. In a large bowl, beat eggs and stir in half & half and ham.

4. Pour egg mixture into skillet with onions and mix well.

5. Cook mixture over medium heat, As it begins to set;

6. Gently lift cooked portions with spatula so that thin uncooked portions can flow to bottom.

7. Avoid constant stirring and cook until eggs are thickened throughout

8. Spoon into prepared casserole dish.

9. Pour soup evenly over top.

10. Bake at 250'F for 30 minutes.

11. Sprinkle with cheddar cheese and bake 10-15 minutes longer.