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Breakfast casseroles that can be prepared
the night before are wonderful entrees to serve, especially when
you're expecting guests for breakfast, because they free you
from the fuss and muss of preparation.
Scrambled Egg Casserole
- Cheese Sauce:
2 tablespoons butter
2 1/2 tablespoons all-purpose flour
2 cups milk
1/2 teaspoon salt
1/8 teaspoon freshly ground pepper
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- Egg Mixture:
1 cup (4-ounce) shredded processed American cheese
- 1 cup cubed ham or Canadian bacon
1/4 cup chopped green onion
1 tablespoon butter
1 dozen eggs, beaten
1 (4-ounce) can sliced mushrooms, drained
1/4 cup melted butter
2 1/4 cup soft bread crumbs
1/8 teaspoon paprika
- For cheese sauce, melt butter in a heavy
saucepan over low heat. Blend in flour and cook 1 minute. Gradually
add milk and cook over medium heat until thickened, stirring
constantly. Remove from heat and add salt, pepper and cheese
and stir until cheese melts and mixture is smooth. Set aside.
- Saute ham and green onion in 1 tablespoon
butter in a large skillet until onion is tender.
- Add eggs and cook over medium heat, stirring
to form large, soft curds. When eggs are set stir in mushrooms
and cheese sauce.
- Spoon egg mixture into a greased 13 x
9 x 2-inch baking pan.
- Combine 1/4 cup melted butter and the
bread crumbs, mixing well. Spread evenly over egg mixture and
then sprinkle with paprika. Cover and refrigerate casserole overnight.
- Uncover and bake at 350°F (175°C)
for 30 minutes or until heated thoroughly.
Makes 6 to 8 servings.
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