Baked Scrambled Eggs

This recipe is like that “little black dress”.  It just plain goes with everything!
Guests love it and our Staff is always hopeful that there are some leftover for their break!
And, just like that favorite dress, this “accessorizes” so well.  We will often add fresh herbs (dill, parsley, tarragon…whatever compliments); fresh asparagus; tomato; sweet red peppers; spinach or arugula.
This is also the basis for our Miller Muffin—a homemade English Muffin topped with the eggs and either smoked salmon or bacon.
We have used this recipe so often, the original paperwork is long gone.  But credit should go to the “Ultimate Innkeeper”, Joan Wells, formerly of The Queen Victoria in Cape May, New Jersey.
We hope you’ll enjoy!
12 ounces cream cheese
3/4 cup half and half
3 Tablespoons melted butter
12 eggs, lightly beaten
1 1/2 Tablespoons chopped fresh parsley (opt)
salt and pepper to taste

Preheat oven to 350.
Soften the cream cheese in the microwave.   Blend in the half and half once the cheese is softened.  Microwave again at a low setting so the mixture is warm.
In a nonstick sprayed 9×13 glass baking dish, add the melted butter.
Put the cream cheese mixture and the eggs in the baking dish and stir lightly until blended.
Bake for approximately 20 minutes–stirring after the first 8 minutes and then every 5 minutes until the eggs are set.
Just before fully set, add the parsley.
Serves 6-8
—  The William Henry Miller Inn Lynnette Scofield Bed and Breakfast Foodie

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