"Do not overcook this dish. Most seafoods...should be simply threatened with heat and then celebrated with joy."--Jeff Smith, The Frugal Gourmet

Scrambled Eggs in Oven - Colon Legion Breakfast Recipe

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This recipe for Scrambled Eggs in Oven - Colon Legion Breakfast, by , is from The Swartz Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Eleanor Swartz
Added: Sunday, May 8, 2005

Category:
Category:

Ingredients:  
Ingredients:  
Large Quantity:
25 eggs, beaten slightly
2 T. flour
2 c. milk
1 stick oleo
1/8 tsp. pepper
1 tsp. or less salt

Smaller Quantity:
1 dozen eggs
1 T. flour
1 c. milk
1/2 stick oleo
salt & pepper
Velveeta Cheese optional

Directions:
Directions:
Beat eggs slightly and add flour. Beat. Heat milk with oleo until melted. Add salt & pepper and combine with eggs. Pour into well buttered heavy (cast iron) roaster. Bake at 350F for 1 hour or more. Stir several times as it bakes. Smaller batch won't take as long.

Number Of Servings:
Number Of Servings:
4 batches serve 50-55 people
Personal Notes:
Personal Notes:
Very good. Use for big breakfasts at the Legion Hall.

 

 

 

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