Breakfast Recipes

Baked Scrambled Egg Casserole
Serving Size: 6

2 tablespoons margarine
1 1/2 cups cooked ham -- chopped
1/2 cup green onions -- sliced
1 can cream of mushroom soup
12 eggs
4 ounces cheddar cheese -- shredded
1/2 cup half & half

Cooking Directions:

Heat oven to 250~. Grease 2-qt casserole. In large skillet, melt
margarine. Saute onions until crisp tender. In large bowl, beat eggs;
stir in half & half and ham. Pour egg mixture into skillet with onions;
mix well. Cook over medium heat. As mixture begins to set, gently lift
cooked portions with spatula so that thin uncooked portions can flow to
bottom. Avoid constant stirring. Cook until eggs are thickened
throughout; spoon into prepared casserole dish. Pour soup evenly over
top. Bake at 250~ for 30 minutes; sprinkle with cheddar cheese and bake
10-15 minutes longer.

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