Taste of Home
Scrambled Egg Casserole with Cheese Sauce
TOTAL TIME: Prep: 20 min. + chilling Bake: 30 min.
YIELD: 12 servings.
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.
Ingredients
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CHEESE SAUCE:
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2 tablespoons butter
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7-1/2 teaspoons all-purpose flour
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2 cups milk
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1/2 teaspoon salt
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1/8 teaspoon pepper
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1 cup cubed process cheese (Velveeta)
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1 cup cubed fully cooked ham
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1/4 cup chopped green onions
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3 tablespoons butter, melted
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12 large eggs, beaten
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1 can (4 ounces) mushroom stems and pieces, drained
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TOPPING:
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1/4 cup melted butter
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2-1/4 cups soft bread crumbs
Directions
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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.
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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.
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3.
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
3/4 cup: 256 calories, 19g fat (10g saturated fat), 253mg cholesterol, 615mg sodium, 10g carbohydrate (4g sugars, 1g fiber), 13g protein.
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