More Great Recipes: Breakfast

Scrambled Egg Casserole

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By jmw
Member since 2007

Serves 6-8 | Prep Time | Cook Time


1/2 cup butter or margarine, divided
2 Tablespoon all-purpose flour
1/2 teaspoon salt
1/8 teaspoon pepper
2 cups milk
1 cup (4 oz) shredded American cheese
1 cup cubed fully cooked ham
1/4 cup sliced green onions
12 eggs, beated
1 can (4 oz) sliced mushrooms, drained
1 1/2 cups soft bread crumbs
Additional sliced green onions, optional

In a medium saucepan, melt 2 Tablespoons butter.

Add flour, salt and pepper; cook and stir until

mixture begins to bubble. Gradually stir in

milk; cook until thickened and bubbley, stirring

constantly. Remove from the heat. Add cheese;

mix well and set aside. In a large skillet,

saute ham and onions in 3 Tablespoon butter

until onions are tender. Add eggs; cook and

stir until they begin to set. Add the

mushrooms and cheese sauce; mix well. Pour in

a 7x11 1/2-in. dish. Melt remaining butter;

toss with bread crumbs. Sprinkle over top of

casserole. Cover and refrigerate for 2-3 hours

or overnight. Bake, uncovered, at 350º for

25-30 minutes or until top is golden brown.

Sprinkle with onions if desired.

Pairs Well With


Scrambled Egg Casserole-you can make it the night before.

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