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!
