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8 servings
suggest servings
| 2 | tablespoons | margarine | |
| 1 1/2 | cups | ham | cooked, chopped |
| 1/2 | cup | scallions, spring or green onions | sliced |
| 1 | can | soup, cream of mushroom | |
| 12 | large | eggs | |
| 4 | ounces | cheddar cheese | shredded |
| 1/2 | cup | cream, half and half |
Heat oven to 250 degrees F.
Grease 2 quart casserole. In large skillet, melt margarine.
Saute onions until crisp tender. In large bowl, beat eggs, stir in cream and ham.
Pour egg mixtue into skillet with onions, mix well.
Cook over medium heat.
As mixture begins to set, gently lift cooked portions with spatula so that thin uncooked portions can flow to bottom.
Avoid constant stirring.
Cook until eggs are thickened throughout; spoon into prepared casserole dish.
Pour soup evenly over top. Bake at 250 degrees F. for 30 minutes, sprinkle with cheddar cheese and bake 10-15 minutes longer.
| % Daily Value* | |
| Total Fat 17.0g | 26% |
| Saturated Fat 6.0g | 29% |
| Trans Fat 0.0g | |
| Cholesterol 330mg | 110% |
| Sodium 439mg | 18% |
| Total Carbohydrate 4.0g | 1% |
| Dietary Fiber 0.0g | 1% |
| Sugars 1.0g | |
| Protein 12.0g | 25% |
| Vitamin A | 14% | Vitamin C | 2% | |
| Calcium | 12% | Iron | 11% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
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