Recipe: Baked Eggs Scrambled (18-quart roaster oven - serves 50)

BAKED EGGS SCRAMBLED

54 large eggs
1 pint sour cream or plain low-fat yogurt
1 cup all purpose flour
salt and pepper, to taste
1 (10 3/4 oz.) can condensed cream of cheddar soup*
1/2 cup milk*
1/4 cup chopped parsley
optional:
crumbled cooked bacon, sliced mushrooms, diced ham, diced red and green peppers

Remove Cookwell (from an 18-quart roaster oven). Preheat covered Heatwell to 325 degrees F.

Combine eggs, sour cream, flour, salt and pepper in Cookwell; whisk until blended.

Set Cookwell into preheated Heatwell. Cover; bake 25 minutes. Add optional ingredients.

Gently stir eggs once, stirring outside cooked portion into center.

Combine soup and milk; stir until smooth. Spoon soup mixture over eggs; sprinkle on parsley.

Cover; bake 30 to 45 minutes or until set.

TO HOLD:
Reduce temperature to 225 degrees F to hold for 1 hour and during serving.

*To keep eggs moist after top half is served, an additional can of soup and milk may be mixed, warmed and spooned over remaining eggs.

Servings: 50
Source: Nesco