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.

• Calories: 311 Calories

Ingredients

• ½ teaspoon salt
• 12 eggs
• 1 ¼ cups milk
• 1 ½ tablespoons all-purpose flour
• 1 cup sliced mushrooms
• ⅓ cup finely chopped onion
• 3 tablespoons butter or margarine, divided
• 1 ¾ cups shredded cheese (such as Cheddar or Swiss), divided
• 6 slices cooked bacon, chopped*

Recipe Instructions

Step 1

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.

Step 2

Melt remaining 2 tbsp butter in a large frying pan. Add mushrooms and onion; saute until tender and liquid evaporates.

Step 3

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.

Step 4

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.

Step 5

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.