| Home | Features | Cooking Dictionary | Cook-&-Book Reviews | Read the Articles |

Appetizer Recipes Bar & Brownie Recipes Beef & Veal Recipes Beverage & Drink Recipes Bread Recipes Breakfast Recipes Cake & Frosting Recipes Candy Recipes Chicken Recipes Cookie Recipes Dessert Recipes Ground Meat & Sausage Holiday Recipes International Recipes Lamb Recipes Pet Recipes Pie & Pie Crust Recipes Pork & Ham Recipes Salad & Dressing Recipes Sandwich Recipes Sauce & Condiment Recipes Seafood & Fish Recipes Sidedish Recipes Soup & Stew Recipes Special Diets Recipes Turkey Recipes Vegetarian Entree Recipes Wild Game Recipes

Brunch Bunch Scramble

18 large eggs
1 cup milk
1 1/2 teaspoons dill weed
3/4 teaspoon salt, optional
1/4 teaspoon lemon juice
1 1/2 cups diced cooked ham
1 (4-ounce) can sliced mushrooms, drained
1/3 cup minced green onions with tops
1 tablespoon butter or vegetable oil or cooking spray

1. In large bowl, beat together eggs, milk, dill weed, salt, if desired, and lemon juice until well blended. Stir in ham, mushrooms and onions.
2. In preheated 350°F oven, melt butter in 13 x 9 x 2-inch baking pan. Pour in egg mixture. Place in oven. As mixture begins to set, after about 8 minutes, pull out oven rack. Gently draw an inverted pancake turner completely across bottom and sides of pan, lifting and turning mixture to form large, soft curds. Return to oven. Repeat a few more times until eggs are thickened and no visible liquid egg remains, about 12 to 15 minutes.* Do not stir constantly

Makes 9 to 18 servings.

*Although it’s best to serve scrambled eggs immediately after cooking, you can hold them for a short time. Place pan of cooked eggs over pan of hot water. (Scrambled eggs will quickly become overdone if held over direct heat.)

Recipe provided courtesy of the American Egg Board.