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Scrambled Egg Casserole with Cheese Sauce Recipe

Scrambled Egg Casserole with Cheese Sauce Recipe

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.
TOTAL TIME: Prep: 20 min. + chilling Bake: 30 min. YIELD:10-12 servings

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

  • 1. 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.
  • 2. 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.
  • 3. 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.

Nutritional 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 Pairings

Sparkling Wine

Enjoy this recipe with a sparkling wine.