Night Before Scrambled Eggs
A hearty overnight scrambled eggs casserole with mushrooms, chipped beef, and melted Velveeta, perfect for brunch or family gatherings, offering savory flavors and creamy textures.
Ingredients
Instructions
- Beat half of the eggs with 1/8 cup milk at a time and scramble until soft; combine all eggs.
- Heat two cans of mushroom soup, mushrooms, and grated Velveeta cheese until the cheese melts.
- Pour the scrambled eggs into a 9 x 13-inch pan and cover with the mushroom soup mixture.
- Sprinkle with paprika and refrigerate overnight.
- One hour before serving, remove from refrigerator. Bake covered at 250°F for 40 minutes, then uncovered for 10 minutes.
Nutrition & Diet Analysis (per serving)
242
kcal
12% DV
Protein
Fat
Carbs
Diet fit
High-fiber
Under 400 cal
Low-fat
Contains
Milk
Egg
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).