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Scrambled Egg Casserole with Cheese Sauce

Scrambled Egg Casserole with Cheese Sauce
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.
10-12 ServingsPrep: 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 cubed process cheese (Velveeta)
  • 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, 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
© Taste of Home 2013

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Scrambled Egg Casserole with Cheese Sauce (continued)

Directions (continued)

  • are set; stir in 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.
Wine: Sparkling Wine: Enjoy this recipe with a sparkling wine.
© Taste of Home 2013