Baked Scrambled Egg Casserole
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Ingredients
| 2 | tablespoons |
margarine
|
|
| 1 ½ | cups |
ham
cooked, chopped |
* |
| ½ | cup |
scallions, spring or green onions
sliced |
|
| 10 | ounces |
cream of mushroom soup
|
|
| 12 | large |
eggs
|
|
| 4 | ounces |
cheddar cheese
shredded |
|
| ½ | cup |
light cream (half&half)
|
Directions
Heat oven to 250 degrees F.
Grease 2 quart casserole. In large skillet, melt margarine.
Sauté 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 to 15 minutes longer.
Nutrition Facts
Serving Size 146g (5.1 oz)Amount per Serving
Calories 21470% of calories from fat
% Daily Value *
Total Fat 17g
26%
Saturated Fat 6g
29%
Trans Fat
0g
Cholesterol 330mg
110%
Sodium 443mg
18%
Total Carbohydrate
1g
1%
Dietary Fiber 0g
1%
Sugars g
Protein
25g
Vitamin A 14%
•
Vitamin C 2%
Calcium 12%
•
Iron 11%
* based on a 2,000 calorie diet
How is this calculated?
