SCRAMBLED EGG CASSEROLE WITH CHEESE SAUCE
This has become the brunch dish I'm known for here in Pearland. The recipe combines the favorite flavors of hearty, old-time country breakfasts with the ease of a modern, make-ahead dish. Try it-you'll enjoy it.
Provided by Taste of Home
Time 50m
Yield 10-12 servings.
Number Of Ingredients 15
Steps:
- To make cheese sauce, in a large skillet, melt butter; stir in flour and cook for 1 minute. Gradually stir in milk. Bring to a boil; cook and stir for 1-2 minutes or until thickened. Add the salt, pepper and cheese; stir until cheese melts. Set aside. , In a small skillet, saute ham and green onion in 3 tablespoons butter until onion is tender. Add eggs and cook over medium heat until eggs are set; stir in mushrooms and cheese sauce. , Spoon eggs into greased 13x9-in. baking pan. Combine topping ingredients; spread evenly over egg mixture. Cover; chill overnight. Uncover; bake at 350° for 30 minutes.
Nutrition Facts : Calories 256 calories, Fat 19g fat (10g saturated fat), Cholesterol 253mg cholesterol, Sodium 615mg sodium, Carbohydrate 10g carbohydrate (4g sugars, Fiber 1g fiber), Protein 13g protein.
CHEESE SAUCE FOR SUE L'S SCRAMBLED EGGS #107476
Came up with this sauce when making Sue L's technique for scrambled eggs #107476. Very easy and quick to make and complimented the eggs nicely. Can be spiced up with some cayenne pepper & chili powder, see comments below for amounts.
Provided by Chippie1
Categories Breakfast
Time 5m
Yield 1 serving(s)
Number Of Ingredients 4
Steps:
- Place all ingredients in a small saucepan.
- Melt over low heat until cheese melts.
- Spoon over scrambled eggs.
SUNNY'S PERFECT SCRAMBLED CHEESY EGGS
Provided by Sunny Anderson
Time 17m
Yield 4 to 6 servings
Number Of Ingredients 4
Steps:
- In a large nonstick pan with sloped sides (even a wok shape works), melt the butter over medium-low heat, being careful to not brown the butter. If it begins to bubble, the heat is too high, so lower the heat to cook the eggs properly. (Slow and low like BBQ is the way to go with eggs.)
- Meanwhile, in a large bowl, add the eggs and 1 teaspoon cold water. Vigorously whisk until frothy and smooth. Swirl the pan around to coat the butter on the bottom and up the sides. Pour the eggs into the pan and let sit for a few seconds. When the eggs begin to lightly set on the bottom, use the whisk to gently beat the eggs, then allow them to sit for just a few seconds between beating them again. Curds will begin to form and increase throughout the cooking time. Repeat this process of whisking then resting the eggs for a few seconds until about 50 percent of the eggs are set and the rest are still wet. At this point, sprinkle the eggs with a pinch of salt and pepper and continue to whisk and rest alternately. Once the eggs are 75 percent done, add the cheese and from this moment, continue to whisk the eggs until done. This entire process from pouring in the eggs to them being finished should take 8 to 12 minutes; this isn't a race, only a journey to the best scrambled eggs ever. Remove from the heat and continue to scramble in the last seconds. Serve warm.
SCRAMBLED EGGS
Alton Brown's technique for delicate, soft, creamy eggs. Does this man have this down to a science? You bet he does.
Provided by PalatablePastime
Categories Breakfast
Time 10m
Yield 1 serving(s)
Number Of Ingredients 5
Steps:
- Heat 1-2 inches water in the bottom of a heavy saucepan or double boiler until just simmering- not boiling.
- Place eggs, cream, and salt in a small mixing bowl, and with a fork, whisk until it is fairly homogenized (mass of white will start to break up), but take it easy- don't try to make whipped cream or meringue here.
- Place a stainless mixing bowl or top of the double boiler over the water and add the butter to the pan, swirling it as it melts.
- When the butter is completely melted, add the eggs to the pan.
- You should not see instant action around the edges of the egg- if you do, your heat is way too high.
- Don't jump right in with your spoon and stir the things to death.
- As they start to cook, you will see curds form from the bottom.
- Using a spoon or spatula, gently lift these curds to the top to allow the uncooked egg to flow beneath.
- As it cooks more, it will be more a matter of lifting and folding, than stirring them briskly.
- When the eggs are almost set (still a little wet looking), remove them from the pan, as they will cook a little more on their own.
- If you desire smaller curds, you can chop the egg a bit and stir lightly.
- Garnish with fresh herbs, such as chives, chervil, parsley or tarragon before serving.
Nutrition Facts : Calories 317.2, Fat 25.6, SaturatedFat 11.8, Cholesterol 593.8, Sodium 705.4, Carbohydrate 1.5, Sugar 0.6, Protein 19.2
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