Scrambled Egg Bake Recipe

Name: Scrambled Egg Bake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: ¾ cup heavy cream; ¼ cup water; 2 ½ cups shredded cheddar cheese; ¼ teaspoon hot pepper sauce (optional); 12 lb bulk pork sausage, crumbled; 1 ½ cups sliced mushrooms; ½ cup sliced green onion; 2 tablespoons butter; 8 large eggs, beaten; ½ teaspoon salt; ¼ teaspoon black pepper

Servings: persons

¾ cup heavy cream
¼ cup water
2 ½ cups shredded cheddar cheese
¼ teaspoon hot pepper sauce (optional)
12 lb bulk pork sausage, crumbled
1 ½ cups sliced mushrooms
½ cup sliced green onion
2 tablespoons butter
8 large eggs, beaten
½ teaspoon salt
¼ teaspoon black pepper

1
Preheat the oven to 350F Lightly grease a 1 1/2-quart baking dish.
2
Combine the cream and water in a large saucepan.
3
Bring the mixture to a simmer over low heat.
4
Gradually add 2 cups of the Cheddar, stirring until melted and smooth; add the pepper sauce, if using.
5
Remove the pan from the heat.
6
Cook the sausage in a large skillet over medium heat, stirring frequently, until lightly browned; drain excess fat.
7
Add the mushrooms; cook, stirring frequently, until almost tender.
8
Add the green onions and cook, stirring, just until tender.
9
Stir the mixture into the cheese sauce.
10
Melt the butter in the same skillet over medium heat.
11
Add the eggs and cook, stirring frequently, until scrambled.
12
Add the sausage mixture and the salt and pepper and stir gently to combine.
13
Spoon the mixture into the prepared baking dish.
14
Sprinkle the top with the remaining 1/2 cup Cheddar.
15
Bake until heated through, about 15 minutes.

4099

kcal

Calories

256

Fat

Carbs

415

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 11 ingredients. The key ingredients include: ¾ cup heavy cream, ¼ cup water, 2 ½ cups shredded cheddar cheese, ¼ teaspoon hot pepper sauce (optional), and more.

Yes, Scrambled Egg Bake 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.

Scrambled Egg Bake

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