Baked Scrambled Egg Casserole
Yield
8 servingsPrep
10 minCook
35 minReady
45 minTrans-fat Free, Low Carb
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 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)
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 3E+1 | ml |
margarine
|
|
| 355 | ml |
ham
cooked, chopped |
*
|
| 118 | ml |
scallions, spring or green onions
sliced |
|
| 289 | ml/g |
cream of mushroom soup
|
|
| 12 | large |
eggs
|
|
| 115.6 | ml/g |
cheddar cheese
shredded |
|
| 118 | ml |
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.
