The Pioneer Woman Tasty Kitchen
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Make Ahead Scrambled Eggs

4.00 Mitt(s) 1 Rating(s)1 vote, average: 4.00 out of 51 vote, average: 4.00 out of 51 vote, average: 4.00 out of 51 vote, average: 4.00 out of 51 vote, average: 4.00 out of 5

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Level: Easy

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Description

Easy, creamy, cheesy, and best of all, you make them the night before! Double or triple the recipe and you’ve got a real crowd pleaser!

Ingredients

  • 12 whole Eggs
  • ½ cups Half-and-Half (or Heavy Cream)
  • 2 Tablespoons Butter
  • 1 cup Light Or Regular Sour Cream
  • ¼ teaspoons Salt
  • ⅛ teaspoons White Pepper
  • ¾ cups (or More) Shredded Cheddar Cheese

Preparation

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 12×7 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 350ºF and warm through, approximately 20–30 minutes or until a thermometer registers 140ºF 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 250ºF and warmed it for approximately 75 minutes. It was perfect!

3 Comments

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cookiemama on 3.8.2011

What a great idea for holiday mornings or when you’ve got a house-full of company and don’t want to spend your time in the kitchen. Can’t wait to try this…

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rivergirl10 on 3.7.2011

I love breakfast recipes. I will try this.

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reeza on 3.7.2011

Great idea! I was looking for an egg recipe for a crowd! This is it! Thanks for sharing:D

One Review

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The Suzzzz on 10.20.2011

It was my turn to provide breakfast for my workplace early morning staff meeting and I’ve been waiting for an opportunity to try this recipe. I was cooking for 20 people so I doubled the recipe. If you double it straight across the board it is too much sour cream, next time I’ll remember that. Also I seasoned my eggs before cooking them and added garlic and onion powder. They turned out well despite being EXTRA creamy from the sour cream and everyone appreciated a hot breakfast instead of the usually fruit basket and stale muffins. I made these the night before and had heated them up at home and put the pan on a towel in my cooler to keep them hot, worked great.

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