Creamy Make Ahead Scrambled Eggs For A Crowd Recipes

Steps:

• Preheat the oven to 350 degrees F (175 degrees C).
• Pour melted butter into a glass 9x13 inch baking dish. In a large bowl, whisk together eggs and salt until well blended. Gradually whisk in milk. Pour egg mixture into the baking dish.
• Bake uncovered for 10 minutes, then stir, and bake an additional 10 to 15 minutes, or until eggs are set. Serve immediately.

Steps:

• Beat eggs with cream in a large bowl. Melt butter in a large skillet over medium to medium-low heat. Pour eggs into the skillet and cook, gently stirring frequently, until eggs are scrambled and just set, but still moist. Remove pan from heat and stir in sour cream, salt and pepper, 1/2 the cheese & chopped bacon. Spread eggs into a greased 12×7 glass baking pan. Sprinkle remaining cheese on top. Cover tightly and refrigerate. When ready to serve, heat oven to 350ºF and warm through, approximately 20-30 minutes or until a thermometer registers 140ºF internal temperature.

Steps:

• Whisk together all the ingredients in a large microwave-safe bowl.
• Microwage on high for 2 minutes Remove from the microwave and stir.
• Microwave for 1-2 minutes more, then stir.
• Repeat the process until the eggs are set but still moist, about 8 minutes total.
• Serve hot.

Steps:

• Set oven to 350 degrees F (set oven rack to lowest position).
• Spray a 13 x 9-inch glass baking pan with cooking spray then pour the melted butter into the pan.
• In a bowl whisk eggs and salt until smooth and well blended.
• Gradually whisk in the half and half and milk; pour into the baking pan.
• Bake uncovered for 10 minutes.
• Remove the pan from the oven then stir the eggs; return to oven and bake another 15-20 minutes or until the eggs are just set (to insure soft fluffy eggs do not overbake as the eggs will cook more after removing from the oven).
• Serve immediately.

Steps:

• Fry bacon until crisp.
• Drain on paper towels.
• Crumble then set aside,reserve 1 T drippings.
• Add mushrooms to drippings, cook 4 min stirring often.
• Remove from skillet.
• Wipe skillet clean.
• Melt marge in skillet over medium heat.
• Beat eggs in a large bowl, add half& half, salt& pepper then pour into skillet, stir occasionally.
• Stir in soup & chives.
• Place half the egg mixture in 3 1/2or 4 quart slow cooker.
• Top with half each of the cooked mushrooms, tomatoes, cheese & crumbled bacon. Repeat layers.
• Cover, cook on low for up to 4 hours.

Steps:

• In a saucepan, melt 2 tablespoons butter. Add flour, cook and stir until the mixture begins to bubble. Gradually stir in milk; bring to boil. Cook and stir for 2 minutes. Remove from the heat. , Stir in cheese until melted; set aside. In a large skillet, saute mushrooms and onion in 2 tablespoons butter until tender. Add eggs and salt; cook and stir until the eggs are completely set. Add the cheese sauce and broccoli; mix well. , Pour into a greased 11x7-in. baking dish. Melt the remaining butter and toss with bread crumbs. Sprinkle over egg mixture. Cover and refrigerate overnight. , Remove from the refrigerator 30 minutes before baking. Bake, uncovered, at 350° for 25-30 minutes or until top is golden brown.

Steps:

• Place egg in a saucepan and cover with cold water. Bring water to a boil and immediately remove from heat. Cover and let eggs stand in hot water for 10 to 12 minutes. Remove from hot water, cool, peel and chop.
• Melt butter in saucepan, add flour until it forms into a ball. Slowly add the milk and stir until the sauce comes to a boil.
• Stir the white pepper, salt, black pepper, and chopped eggs into the sauce; stir until the eggs are heated.