ArrowDownFill 1arrow-small-lineFill 1Cooking Light - EasyCooking Light - FastCooking Light - So GoodCooking Light - How-ToCooking Light - Staff FaveCooking Light Badge - Wow!GroupClose IconEmailEmpty Star IconLike Cooking Light on FacebookFull Star IconShapePage 1 Copy 3Page 1 Copy 2Grid IconHalf Star IconFollow Cooking Light on InstagramList IconMenu IconPrintSearch IconSpeech BubbleFollow Cooking Light on SnapchatFollow Cooking Light on TwitterWatch Cooking Light on YouTubeplay-iconWatch Cooking Light on Youtube

Make-Ahead Scrambled Eggs

Oxmoor House
Yield Serves 10 to 12
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

How to Make It

  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.

Gooseberry Patch Homestyle Favorites