Make-Ahead Scrambled Eggs |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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Start this breakfast the night before...so easy and so delicious! Ingredients:
3 tablespoons butter, divided |
2 doz. eggs, beaten and divided |
1/2 cup milk |
1 (10 3/4-oz.) can cream of mushroom soup |
1/2 cup green pepper, chopped |
1/2 cup onion, chopped |
1 cup pasteruized process cheese spread, cubed |
Directions:
1. Melt half the butter in a large skillet over medium heat. Add half the eggs; cook until lightly set. Place in a lightly greased 13 x9 baking pan.
2. Melt remaining butter in skillet; cook remaining eggs. Add to eggs already in baking pan. Combine milk and soup; pour over eggs. Top with mushrooms, pepper, onion, and cheese. Regrigerate overnight. Bake, uncovered, at 300° for one hour.
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