Brunch Bunch Scramble
Scrambled eggs with ham and mushrooms for a crowd.
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
- In large bowl, beat together eggs, milk, dill weed, salt, if desired, and lemon juice until well blended. Stir in ham, mushrooms and onions.
- In preheated 350°F (175°C) oven, melt butter in 13x9x2-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 and photograph courtesy of the American Egg Board.