Scrambled Egg Casserole
This make-ahead breakfast casserole frees you from the morning fuss of preparing breakfast, giving you more time to enjoy your family and guests.
2 tablespoons butter
2 1/2 tablespoons all-purpose flour
2 cups milk
1/2 teaspoon salt
1/8 teaspoon ground black pepper
1 cup (4 ounces) Wisconsin Medium Cheddar cheese, shredded
3 tablespoons butter, melted
1 cup (4 ounces) cubed baked ham
1/4 cup chopped green onion
1 cup (8 ounces) cleaned, fresh mushrooms, sliced or 1 (4-ounce) can, drained
1/2 cup (4 ounces) mushroom slices, drained
1 dozen large eggs, beaten
1/4 cup butter
2 1/2 cups soft bread crumbs
- For Cheese Sauce: Melt butter in a 2 quart saucepan over medium heat. Whisk in flour and cook 1 minute, whisking constantly. Gradually whisk in milk until mixture boils and thickens, about 3 minutes. Add salt, pepper, and cheddar cheese, whisking until cheese melts. Set aside.
- For Egg Layer: Melt butter in a 10-inch non-stick skillet; add ham, green onion and mushrooms; sauté until mushrooms begin to soften, about 3 minutes.
- Add beaten eggs and cook over medium heat, lifting cooked eggs toward center and allowing uncooked eggs to flow to bottom. Avoid constant stirring. Cook until eggs are set, about 5 minutes. Stir in cheese sauce and mushrooms; blend gently.
- Spray a 13x9 inch baking dish with non-stick spray; spoon egg mixture into dish.
- For Topping: Combine topping ingredients; spread evenly over egg mixture. Cover with plastic wrap; refrigerate overnight.
- Uncover; allow to stand at room temperature for about 20 minutes before baking at 350°F (175°C) for 30 minutes. Serve hot.
Makes 12 servings.
Recipe provided courtesy of Wisconsin Milk Marketing Board, Inc.