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.