SCRAMBLED EGG CASSEROLE

Scrambled Egg Casserole image

Provided by My Food and Family

Categories Recipes

Time 9h45m

Number Of Ingredients 17

Ingredients

1 cup cubed ham or Oscar Mayer Canadian Bacon
1/4 cup chopped green onions
3 Tbsp butter or margarine, melted
12 eggs, beaten
1 jar (4 oz.) sliced mushrooms, drained
1 Tbsp butter, melted
3/4 cup soft bread crumbs (make in blender)
Paprika to sprinkle over the top
Cheddar Cheese Sauce
2 Tbsp butter or margarine, melted
2 Tbsp all-purpose flour
1 cup milk
1 cup (4 oz.) shredded Kraft Mild Cheddar Cheese
1/4 tsp dry mustard
1/4 tsp salt
Dash of white pepper
Pre-cooked crumbled bacon and pieces of sausage can be added as well when you add the sauce (optional)

Steps:

Saute Canadian bacon & green onions in 3 Tbsp. butter in a large skillet until the onion is tender. Add eggs. Cook without stirring until the mixture begins to set on the bottom. Draw a spatula across bottom of the pan to form large curds. (Do this gently.) Continue until eggs are thickened but still moist not dry. Do not stir constantly.
Gently stir in mushrooms and Cheddar Cheese Sauce. Spoon mixture into a greased 12 x 8 x 2 inches baking dish.
Combine 1 Tbsp. melted butter and bread crumbs stirring well. Spread evenly over the egg mixture. Sprinkle paprika over the topping. Cover and refrigerate 8 hours.
Remove from the refrigerator and let stand 30 minutes. Bake uncovered at 350 degrees F for 30 minutes or until thoroughly heated.
Cheddar Cheese Sauce preparation:
Melt butter in a heavy saucepan. Add flour and stir until smooth. Cook flour and butter mixture 1 minute stirring constantly. Gradually add milk and cook over medium heat stirring constantly until thickened and bubbly. Stir in 1 cup mild cheddar cheese, 1/4 tsp. dry mustard, 1/4 tsp. salt and dash of white pepper.

Nutrition Facts : Calories 0 g, Fat 0 g, SaturatedFat 0 g, TransFat 0 g, Cholesterol 0 g, Sodium 0 g, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 0 g