Make Ahead Scrambled Eggs

12 eggs

1/2 C. heavy cream (I used half and half)

2 Tbsp. butter

1 C. sour cream (I used part low fat and part regular)

1 C. shredded cheddar cheese

1/8 tsp. white pepper

1/4 tsp. salt


Beat eggs with cream in a large bowl. Melt butter in a large skillet over medium to medium-low heat. Pour eggs into 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 12x7 glass baking pan. Stir in salt and pepper and most of cheese. Sprinkle remaining cheese on top. Cover tightly and refrigerate. 


When ready to serve. Heat oven to 350 and warm through, approx. 20-30 minutes or until thermometer registers 140 degrees.


** Since I was heating mine while we were away, I set the oven to 250 and warmed for approx. 75 minutes and they were perfect!**