Brunch Scrambled Eggs Recipe

Name: Brunch Scrambled Eggs
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/2 lb. butter; 2 c. green onion; 1/2 c. flour; 2 1/2 c. evaporated milk; 2 1/2 c. milk; 2 c. grated Swiss cheese; 1 c. dry sherry; 1 tsp. seasoned salt; 1/2 tsp. curry powder; 1/2 tsp. white pepper; 1/2 tsp. cayenne pepper; 1/2 tsp. dry mustard; 3 dozen eggs; 2 c. water; salt and pepper to taste; 4 Tbsp. oil; 2 lb. cooked and peeled shrimp or 2 lb. cooked sausage or 4 c. chopped ham (optional)

Servings: persons

1/2 lb. butter
2 c. green onion
1/2 c. flour
2 1/2 c. evaporated milk
2 1/2 c. milk
2 c. grated Swiss cheese
1 c. dry sherry
1 tsp. seasoned salt
1/2 tsp. curry powder
1/2 tsp. white pepper
1/2 tsp. cayenne pepper
1/2 tsp. dry mustard
3 dozen eggs
2 c. water
salt and pepper to taste
4 Tbsp. oil
2 lb. cooked and peeled shrimp or 2 lb. cooked sausage or 4 c. chopped ham (optional)

1
Melt 1/2 of the butter in large saucepan.
2
Saute onions and stir in flour.
3
Gradually add milk and cook until thickened.
4
Blend in cheese, remove from heat and stir in sherry and spices.
5
Beat 18 eggs with 1 cup water and season with salt and pepper.
6
Melt 4 tablespoons butter and 2 tablespoons oil in large skillet. Scramble eggs until they barely hold together; set aside to cool. Repeat with remaining eggs.
7
Grease 2 (3-quart) casseroles.
8
Pour 1/4 of sauce in each casserole.
9
Place eggs evenly on top.
10
If using shrimp, sausage or ham, add at this point.
11
Cover with remainder of sauce, dividing between the two casseroles.
12
Entire top and bottom must be covered.
13
Cover tightly and refrigerate up to 2 days.
14
Bring to room temperature.
15
Bake covered at 275u00b0 for 1 hour.
16
Keep warm over hot water.

1694

kcal

Calories

117

Fat

Carbs

108

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 17 ingredients. The key ingredients include: 1/2 lb. butter, 2 c. green onion, 1/2 c. flour, 2 1/2 c. evaporated milk, and more.

Yes, Brunch Scrambled Eggs falls under the Breakfast category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Brunch Scrambled Eggs

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