It’s opening weekend of hunting season, and I’ve started cooking at the lodge again. The first morning I made way too may scrambled eggs. So, I put the leftovers in a half-steamtable pan, and decided I had to figure out a way to use them on the second day. And voila, scrambled egg casserole was born. It’s now the new breakfast item this season. Every bit of it was devoured.
When I make scrambled eggs, I add sour cream, shreddeded cheese, a little picante, onion powder, smoked paprika, cumin, salt and pepper. Then I cook them in a lot of butter and add dollops of softened cream cheese, while they’re cooking. So, those leftovers are the beginning of the breakfast casserole.
Scrambled Egg Casserole
Ingredients
- Picante sauce
- Sour cream
- Shredded cheese
- Leftover scrambled eggs
Instructions
- Heat oven to 350.
- Drain picante to remove a lot of the liquid.
- Mix equal parts sour cream, drained picante, and shredded cheese.
- Place scrambled eggs in a greased baking dish.
- Spread sour cream mixture over entire top.
- Bake until cheese melts and top slightly brown.
- Other additions: cooked sausage or bacon, cooked hash browns, dollops of cream cheese
- For base layer, use a thin layer of: mashed potatoes, chopped green chiles, or refried beans. Or just lay some really good tamales in the pan, then layer on the leftover scrambled eggs, and topping.