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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

Serves 6-8

INGREDIENTS:

bullet 1/2 cup butter, divided
bullet 2 tablespoons all-purpose flour
bullet 2 cups milk
bullet 1 cup shredded American cheese
bullet 1 cup cubed fully cooked ham
bullet 1/4 cup sliced green onions
bullet 12 eggs, beaten
bullet 1 lb. fresh mushrooms, sliced (or 1 can, drained)
bullet 1 1/2 cup soft bread crumbs
bullet Salt and pepper to taste
   
bullet Additional sliced green onions, optional

PREPARATION:

bullet In a medium saucepan, melt 2 tablespoons butter. Add flour, salt and pepper; cook and stir until mixture begins to bubble.
bullet Gradually stir in milk; cook until thickened and bubbly, stirring constantly. Remove from the heat. Add cheese; mix well and set aside.
bullet 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.
bullet Pour mix into a 7 x 11 1/2 inch casserole dish. Melt remaining butter; toss with bread crumbs. Sprinkle over top of casserole.
bullet Cover and refrigerate for 2-3 hours or overnight.
bullet Preheat oven to 350° F.
bullet Bake, uncovered, for 25-30 minutes or until top is golden brown. Sprinkle with additional green onions if desired.

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