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Scrambled Egg Casserole Recipe

Photo by: Taste of Home

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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.

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10-12 Servings
Prep: 20 min. + chilling Bake: 30 min.

Ingredients

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 process cheese (Velveeta), shredded
1 cup cubed fully cooked ham
1/4 cup chopped green onions
3 tablespoons butter, melted
12 eggs, beaten
1 can (4 ounces) mushroom stems and pieces, drained
TOPPING:
1/4 cup melted butter
2-1/4 cups soft bread crumbs

Directions

To make cheese sauce, melt butter, blend in flour and cook for 1 minutes. Gradually stir in milk; cook until thick. Add salt, pepper and cheese; stir until cheese melts. Set aside.
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 the mushrooms and cheese sauce.
Spoon eggs into greased 13-in. x 9-in. baking pan. Combine topping ingredients; spread evenly over egg mixture. Cover; chill overnight. Uncover; bake at 350° for 30 minutes. Yield: 10-12 servings.

Nutrition Facts: 1 serving (3/4 cup) equals 256 calories, 19 g fat (10 g saturated fat), 253 mg cholesterol, 615 mg sodium, 10 g carbohydrate, 1 g fiber, 13 g protein.

Scrambled Egg Casserole published in Country Woman March/April 1989, p29

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