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Baked Scrambled Egg Casserole

 

131

Yield

8

servings

Prep

10

min

Cook

35

min

Ready

45

min

Trans-fat Free, Low Carb
 

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.

 

* not incl. in nutrient facts

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Comments

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?

 

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