Breakfast |
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Egg Casserole - 2005
Recipe courtesy of Patty Wiederholt's friend, Marcia King
INGREDIENTS
PREPARATION
Combine 2 Tablespoons melted butter, flour, salt, pepper and milk in a saucepan. Cook, stirring constantly until bubbly. Add shredded cheese and stir until melted. Cool.
Sauté ham and green onions in 3 tablespoons butter in a large skillet for about 5 minutes. Add the eggs to the skillet and scramble until just barely set. Fold in the mushrooms and cheese mixture. Pour into a greased glass 12x8x2 glass baking dish. Sprinkle the top with the bread cubes and drizzle with 4 teaspoons melted butter. Cover with plastic wrap and refrigerated.
Uncover and bake at 350 degrees for 35 minutes.
- 5 tablespoons butter -- melted, divided
- 2 tablespoons flour
- ½ teaspoon salt
- 1/8 teaspoon pepper
- 2 cups milk
- 1 cup Mild American Cheese -- shredded
- 1 cup ham or Canadian bacon -- diced
- ¼ cup green onion -- sliced
- 12 eggs -- beaten
- 3 ounces canned mushrooms -- drained
- 3 slices white bread -- cubed
- 4 tablespoons butter -- melted
PREPARATION
Combine 2 Tablespoons melted butter, flour, salt, pepper and milk in a saucepan. Cook, stirring constantly until bubbly. Add shredded cheese and stir until melted. Cool.
Sauté ham and green onions in 3 tablespoons butter in a large skillet for about 5 minutes. Add the eggs to the skillet and scramble until just barely set. Fold in the mushrooms and cheese mixture. Pour into a greased glass 12x8x2 glass baking dish. Sprinkle the top with the bread cubes and drizzle with 4 teaspoons melted butter. Cover with plastic wrap and refrigerated.
Uncover and bake at 350 degrees for 35 minutes.