Ingredients55 m servings 535 cals
- Preheat oven to 350 degrees F (175 degrees C). Prepare a 2-quart shallow baking dish with cooking spray.
- Stir eggs and cream of mushroom soup together in a large bowl until smooth. Stir Cheddar cheese, roast beef, and black pepper into the egg mixture.
- Bake in preheated oven until set in the the center and golden brown on top, 45 to 50 minutes.
- Aluminum foil helps keep food moist, ensures it cooks evenly, keeps leftovers fresh, and makes clean-up easy.
Per Serving: 535 calories; 37.3 g fat; 7.6 g carbohydrates; 42.5 g protein; 552 mg cholesterol; 1582 mg sodium. Full nutrition
ReviewsRead all reviews 4
This was a great way to repurpose leftover roast beef. I chopped between 1-2 C of leftover bottom round roast in place of deli roast beef. Everything else was as written, with white pepper in ...
I used part fat free cheddar (it’s what I had) plus some Swiss and cooked it in a cast iron skillet. Came out great. I also sautéed some baby portobello mushrooms and Vidalia onions to put on to...
made exactly as recipe however used 7 eggs instead of 10, it was perfect :)