Brunch is always a tricky thing. You obviously want your food to taste good and be fresh, but you don’t have much time to prepare before your guests arrive. Plus you have to set your table, pick up fresh bagels, make some cocktails…you know the drill.
There are lots of delicious sweet breakfast foods you can make in advance, like cinnamon raisin cream cheese french toast, baked french toast with maple & praline, or pear & ginger muffins. Then there are the more savory things, like quiche and strata, with all the meat and vegetables your heart desires.
But sometimes you want something a little more basic. Maybe you have picky eaters coming, or perhaps something more simple would round out your otherwise complex menu…but you still need to save as much time as possible in the morning.
If that’s the case, then this dish is for you.
This recipe is nothing short of a win-win. It made my life super easy, and my guests LOVED it. Every last bit of it went! I made a few minor changes and added the tomato slices to the top, for taste as well as aesthetics…after all, who wants to stare at a pan of plain old boring eggs?
Then (as you can see behind them) you can serve plenty-o-bacon on the side 🙂
Make-Ahead Scrambled Eggs
adapted from Ambition’s Kitchen
3/4 cup half & half
2 tablespoons butter
1 1/2 cups light sour cream
2 cups shredded cheddar cheese
salt and pepper to taste
Beat eggs and half & half together in a large bowl. Heat butter in large skillet over medium heat. Add eggs and cook, stirring frequently but gently, until set but not completely cooked.
Remove pan from heat and add sour cream. Spread eggs into a greased 9×13 pan, then add cheese (leaving about 1/2 cup), salt and pepper. Stir, then spread evenly. Top with remaining cheese. Cover tightly and refrigerate.
When ready to bake, heat oven to 350. Uncover and add tomato slices on top. Warm through for about 25-30 minutes. You could also set the temp lower and bake them longer.