Make-Ahead Scrambled Eggs

Start this breakfast the night easy and so delicious!

Yield: Serves 10 to 12


  • 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


  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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