SCRAMBLED EGG CASSEROLE WITH CHEESE SAUCE

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Scrambled Egg Casserole with Cheese Sauce image

This has become the brunch dish I'm known for here in Pearland. The recipe combines the favorite flavors of hearty, old-time country breakfasts with the ease of a modern, make-ahead dish. Try it-you'll enjoy it.

Provided by Taste of Home

Categories     Breakfast     Brunch

Time 50m

Yield 10-12 servings.

Number Of Ingredients 15

CHEESE SAUCE:
2 tablespoons butter
7-1/2 teaspoons all-purpose flour
2 cups milk
1/2 teaspoon salt
1/8 teaspoon pepper
1 cup cubed process cheese (Velveeta)
1 cup cubed fully cooked ham
1/4 cup chopped green onions
3 tablespoons butter, melted
12 large eggs, beaten
1 can (4 ounces) mushroom stems and pieces, drained
TOPPING:
1/4 cup melted butter
2-1/4 cups soft bread crumbs

Steps:

  • To make cheese sauce, in a large skillet, melt butter; stir in flour and cook for 1 minute. Gradually stir in milk. Bring to a boil; cook and stir for 1-2 minutes or until thickened. Add the salt, pepper and cheese; stir until cheese melts. Set aside. , In a small skillet, saute ham and green onion in 3 tablespoons butter until onion is tender. Add eggs and cook over medium heat until eggs are set; stir in mushrooms and cheese sauce. , Spoon eggs into greased 13x9-in. baking pan. Combine topping ingredients; spread evenly over egg mixture. Cover; chill overnight. Uncover; bake at 350° for 30 minutes.

Nutrition Facts : Calories 256 calories, Fat 19g fat (10g saturated fat), Cholesterol 253mg cholesterol, Sodium 615mg sodium, Carbohydrate 10g carbohydrate (4g sugars, Fiber 1g fiber), Protein 13g protein.

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