Scrambled Egg Casserole Recipe
Ingredients
| 1 cup cubed ham or Canadian bacon | ||
| 1/4 cup chopped green onions | ||
| Butter/Margarine | 3 Tablespoon, melted | |
| Eggs | 12 Small, beaten | |
| Sliced mushrooms | 1 Can (10oz), drained | |
| 2 recipes Cheddar Cheese Sauce | ||
| Butter/Margarine | 1 Tablespoon, melted | |
| 3/4 cup soft breadcrumbs | ||
| Paprika | ||
Directions
Saute ham and green onions in 3 tablespoons butter in a large skillet until onion is tender; add eggs.
Cook without stirring until mixture begins to set on bottom.
Draw a spatula across bottom of pan to form large curds.
Continue until eggs are thickened but still moist; do not stir constantly.
Gently stir in mushrooms and Cheddar Cheese Sauce.
Spoon eggs into a greased 12 x 8 x 2 inch baking dish.
Combine 1 tablespoon melted butter and breadcrumbs, stirring well; spread evenly over egg mixture.
Sprinkle paprika over butter and breadcrumb topping.
Cover and refrigerate 8 hours.
Remove from refrigerator; let stand 30 minutes.
Bake, uncovered, at 350° for 30 minutes or until thoroughly heated.
Cook without stirring until mixture begins to set on bottom.
Draw a spatula across bottom of pan to form large curds.
Continue until eggs are thickened but still moist; do not stir constantly.
Gently stir in mushrooms and Cheddar Cheese Sauce.
Spoon eggs into a greased 12 x 8 x 2 inch baking dish.
Combine 1 tablespoon melted butter and breadcrumbs, stirring well; spread evenly over egg mixture.
Sprinkle paprika over butter and breadcrumb topping.
Cover and refrigerate 8 hours.
Remove from refrigerator; let stand 30 minutes.
Bake, uncovered, at 350° for 30 minutes or until thoroughly heated.
Chef
