I was making an egg casserole this morning using eggs half and half, American cheese, kielbasa, onion, tomatoes in a large sauté pan. Cooking it partially on the stove and then finish in oven. To my surprise the eggs were cooking on the stovetop but releasing a huge amount of liquid; it was almost like scrambled egg stew! I don't know what went wrong. Any ideas? 6 jumbo eggs, one cup half&half .