Feel like a great breakfast casserole? Try this
great scrambled egg casserole recipe
Egg
recipes are usually quick and easy to pepare, even outdoors, and
this egg casserole recipe is no exception. It
surely deserves its' rightful place on Outdoor Cooking's delicious breakfast
casseroles shortlist. You can prepares this great casserole at your leisure
the evening before, refrigeratem, and have it ready to pop into the oven
oven the next morning.
Why
not try this great egg casserole recipe? Prepared
in less than 30 minutes, you'll open to rave reviews
in the morning. Guaranteed.
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Scrambled
Egg Breakfast Casserole
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Serves
6-8
INGREDIENTS:
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1/2
cup butter, divided |
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2
tablespoons all-purpose flour |
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2
cups milk |
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1
cup shredded American cheese |
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1
cup cubed fully cooked ham |
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1/4
cup sliced green onions |
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12
eggs, beaten |
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1
lb. fresh mushrooms, sliced (or
1 can, drained) |
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1
1/2 cup soft bread crumbs |
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Salt
and pepper to taste |
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Additional
sliced green onions, optional |
PREPARATION:
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In
a medium saucepan, melt 2 tablespoons
butter. Add flour, salt and pepper;
cook and stir until mixture begins
to bubble. |
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Gradually
stir in milk; cook until thickened
and bubbly, stirring constantly.
Remove from the heat. Add cheese;
mix well and set aside. |
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In
a large skillet, sauté
ham and onions in 3 tablespoons
butter until onions are tender.
Add eggs; cook and stir until
they begin to set. Add the mushrooms
and cheese sauce; mix well. |
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Pour
mix into a 7 x 11 1/2 inch casserole
dish. Melt remaining butter; toss
with bread crumbs. Sprinkle over
top of casserole. |
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Cover
and refrigerate for 2-3 hours
or overnight. |
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Preheat
oven to 350° F. |
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Bake,
uncovered, for 25-30 minutes or
until top is golden brown. Sprinkle
with additional green onions if
desired. |
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