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Eggs for Breakfast
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Description
It’s not so much a recipe as a method.
Ingredients
- 8 whole Eggs
- ¼ cups Cream Or Half-and-Half
- 8 slices Bacon, Fried And Crumbled
- ¼ cups Chopped Green Onion, Or Chopped Onion (optional)
- ¼ cups Green Or Red Pepper, Diced (optional)
- 1 can (284ml Size) Mushrooms, Sautéed (optional)
- 2 cups Shredded Cheddar Cheese
Preparation
Preheat oven to 300ºF.
Beat eggs lightly with cream. Scramble-fry in a large skillet over medium heat until almost done (they can finish cooking in the oven). Season with salt and pepper.
Spoon into a greased 9×9 pan. Top with bacon and any optional toppings (onion, pepper, mushrooms). Sprinkle with cheese. Cover with foil and bake for 10 minutes. Reduce oven temperature to 250ºF to hold the eggs until ready to serve.
These heat-and-hold eggs are ready to serve when your overnight guests awake.
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