Western Scrambled Eggs

Even the best of us get tired of eating breakfast casserole day in, day out. A few weeks ago I started experimenting with alternative bulk breakfasts.  Last time I came up with an open faced western omelet.  Today, we’re going to make bulk scrambled eggs!
Start by dicing a ham steak. Tip: If these come in packs of 2 or 3, I dice them all up and freeze the spare ham steaks.  That way when I need them again in another recipe I don’t have to chop them up!And also chop some green onions.Now form the egg mixture by combining the eggs, cream and spices.I’ve mentioned it before, but to speed up my prep process, I’ve started using a crumb catcher. This thing just sits on top of a drawer under my counter and you can throw trash in it while cooking.  Unfortunately I don’t have a garbage disposal so I was constantly shuffling back and forth between my prep area and the trash.Make sure to whisk the eggs really well!Then grease a cookie sheet.Now pour the egg mixture into the pan.  The idea here is to bulk cook the eggs.  Sure, you could make 5 batches in a pan but its a hassle.Cook it for 8 minutes at 450 degrees and it should be mostly cooked.Then add any fixings you want.  I went for a western theme with the ham, tomatoes and green onions.  In truth you could use anything.

Then throw a layer of cheese on the concoction.
After another 2 minutes, the cheese will be melted.

Then mix the whole mess up into scrambled eggs! Ok, so now is as good as a time as ever to admit, I wasn’t intending to make scrambled eggs … No, in fact I wanted to make some awesome, super omelet that I would roll up and slice to eat throughout the week.  Instead, the whole thing collapsed as soon as I started to roll it #ketofail.  I got so angry that I just scrambled the whole mixture with my hands.  Ironically, it worked out really well!Here’s the Western Scrambled Eggs in my Glasslock container!