Make Ahead Scrambled Eggs
- 12 whole Eggs
- 1/2 cups Half-and-Half (or Heavy Cream)
- 2 Tablespoons Butter
- 1 cup Light Or Regular Sour Cream
- 1/4 teaspoons Salt
- 1/8 teaspoons White Pepper
- 3/4 cups (or More) Shredded Cheddar Cheese
- Beat eggs with cream in a large bowl. Melt butter in a large skillet over medium to medium-low heat. Pour eggs into the skillet and cook, gently stirring frequently, until eggs are scrambled and just set, but still moist.
- Remove pan from heat and stir in sour cream. Spread eggs into a greased 12x7 glass baking pan. Stir in salt and pepper and most of the cheese. Sprinkle remaining cheese on top. Cover tightly and refrigerate.
- When ready to serve, heat oven to 350u0b0F and warm through, approximately 20-30 minutes or until a thermometer registers 140u0b0F internal temperature.
- Note: I made 2.5 times the recipe, and since I was heating mine while I was away, I set the oven to 250u0b0F and warmed it for approximately 75 minutes. It was perfect!
eggs, butter, ubc, white pepper, ube
Taken from tastykitchen.com/recipes/breakfastbrunch/eggs-breakfastbrunch/make-ahead-scrambled-eggs/ (may not work)