SCRAMBLED EGG BAKE

Scrambled Egg Bake image

Provided by Mary Ann Hanson

Time 1h30m

Number Of Ingredients 16

12 large eggs
1/3 c water
1 tsp seasoning salt
1 large onion, chopped
1 red or green bell pepper, chopped
1 to 1 1/2 lb ham, sausage, bacon, leftover steak or brats, or any meat or combination that you have or would be good for breakfast
2 c diced, cooked potatoes (leftover roasted or baked are great)
2 can(s) cream of mushroom soup
1 1/2 can(s) (rinse out soup can) milk
1 tsp mustard (any kind you like)
1 Tbsp worcestershire sauce
3 c shredded or cubed cheese or combination of any that will melt well
1/4 c grated parmesan cheese
2 c soft bread cubes (i use leftover heels, buns, etc. i stash in the freezer)
1 stick margarine, melted
I HAVE USED ALL KINDS OF THINGS IN THIE RECIPE. LEFTOVER SPINACH, BROCCOLI, ZUCHHINI, (EVEN CARROTS) TOMATO, JALAPENO, MUSHROOMS. THEY ALWAYS ATE IT. IT HAS CHEESE AND MEAT IN IT!

Steps:

1. Beat eggs, water and seasoning salt. Scramble eggs just until set. Set aside.
2. In a large frying pan, saute onion and pepper in a little oil. Add the meat and potatoes and cook for a minute or two. Add the eggs. Stir to combine. Pour into a large, greased casserole dish (I have a large corning ware dish that I use. It is about 10x14 with deep sides.)
3. Heat milk, soup, mustard, and worcestershire sauce on the stove or microwave. Stir in about 1 1/4 cups of the grated or cubed cheese. Continue warming until cheese melts and sauce is smooth.
4. Pour sauce mixture over egg mixture in the baking dish. Do not stir.
5. Top casserole with bread cubes. Sprinkle on parmesan cheese. Drizzle with melted butter or margarine. Sprinkle remainder of cheese on top.
6. At this point the dish can be covered and placed in the refrigerator or baked immediately. If refrigerated, remove from fridge about an hour before baking. Bake at 350 degrees for 45 minutes to an hour until hot an bubbly and topping is browned. Let set for about 10 minutes before serving.