Scrambled Egg Casserole

Scrambled Egg Casserole
Difficulty 2

1/2 c butter, divided
2 tblsp flour
1/2 tsp salt
1/8 tsp pepper
2 c milk
1 c shredded American cheese
1 c cubed ham, cooked
1/4 c sliced green onion
12 eggs, beaten
1 can sliced mushrooms, drained
1 1/2 c soft bread crumbs

In a medium saucepan melt 2 tblsp butter. Add flour, salt, and pepper. Cook and stir until mixture begins to bubble. Gradually stir in milk. Cook until thick and bubbly, stirring constantly. Remove from heat. Add cheese. Mix well and set aside.

In a large skillet saute ham and onions in 3 tblsp 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 breadcrumbs. Sprinkle over top of casserole. Cover and refrigerate for 2-3 hrs or over night.

Bake uncovered at 350 for 25-30 mins.

Tweaks
1. Substitute cooked bacon in place of ham.

2. Substitute cooked sausage in place of ham.

3. Substitute fresh mushrooms in place of canned.

4. Add 1/2 cup diced green or red peppers.

5. Substitute Pepper Jack cheese in place of American.


This is a great make-ahead dish for a brunch gathering.