Breakfast / Brunch
Cheesy Scrambled Egg Bake
When cooking for an early morning crowd, these make-ahead cheesy, slightly spicy scrambled eggs are pure gold. All you have to do is pop this “hands-off” baked dish into the oven, brew some coffee, and you’re ready to roll — you’ll actually have time to put your feet up.
After pouring combined egg-pepper-cheese mixture into the prepared baking dish, cover with plastic wrap and refrigerate overnight (be sure to uncover before baking).
Preheat oven to 350°.
Coat a 9×13-inch baking dish with 2 Tbsp. melted butter.
Melt remaining 2 Tbsp. butter in a nonstick skillet. Add bell pepper, scallion whites, and jalapeño to skillet; cook until softened, about 5 minutes. Let mixture cool to room temperature.
Whisk together eggs, cream, salt, and black pepper. Stir in cooled bell pepper mixture, cheese, and scallion greens. Pour mixture into prepared baking dish.
To keep the eggs from curdling, be sure to let the pepper mixture cool before adding it to the egg mixture.
Because the hot baking dish will keep cooking the eggs, transfer them to a serving bowl right away.
% Daily Value*
Total Fat 33g 50%
Saturated Fat 18g 90%
Cholesterol 443mg 147%
Sodium 659mg 27%
Carbs 4g 1%
Fiber 1g 4%
*Percent Daily Values are based on a 2,000 calorie diet.