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Breakfast Scrambled Egg Bake Recipe

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This recipe for Breakfast Scrambled Egg Bake, by , is from The Kuffel Family Cookbook 2010, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Kathy Kuffel Whitcroft
Added: Monday, April 6, 2009

Category:
Category:

Ingredients:  
Ingredients:  
25 eggs
salt and pepper
2 1/2 C half and half
1/2 C butter
chopped cooked ham, bacon or sausage, cheese, spinach, mushrooms, onion, parsley---any addition you like....optional

Directions:
Directions:
Melt butter in 350 oven in glass pyrex 9x13 pan. Scald cream in microwave; do not boil. Mix eggs and cream together well; [let cream cool a bit before adding to eggs so they don't cook!] Pour eggs and cream into butter pan. Total cooking time is 40 minutes.

At 20 minutes of cooking, stir in ham, spinach, onion, cheese, parsley, cooked bacon or browned mushrooms--any combo you like. Bake remaining 20 minutes at 350. Remove from oven and let sit for 5 minutes. DO NOT OVERBAKE.

Number Of Servings:
Number Of Servings:
12

 

 

 

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