Recipe: Do Ahead Breakfast Eggs

DO AHEAD BREAKFAST EGGS

6 tablespoons butter, divided use
3 tablespoons flour
3/4 teaspoon salt
2 cups water
2/3 cup dry Carnation nonfat dry milk
1 1/2 cups shredded sharp cheddar cheese (6 oz)
1 cup sliced fresh mushrooms
1/4 cup finely chopped onion
12 beaten eggs
1/2 cup bread crumbs

Melt 2 tablespoons butter in saucepan. Blend in flour and salt.

Combine water and dry nonfat milk; gradually stir into flour mixture. Cook over medium heat, stirring constantly, until mixture just comes to a boil and thickens.

Remove from heat. Add cheese; stir until melted.

Saute mushrooms and onions in 2 tablespoons butter in skillet. Add eggs and continue cooking; stir until mixture is set.

Fold eggs into cheese sauce. Pour into 12 x 7 1/2 x 2 inch baking dish.

Melt remaining 2 tablespoons butter. Toss with bread crumbs. Sprinkle over mixture. Cover and refrigerate overnight.

WHEN READY TO BAKE:
Preheat oven to 350 degrees F.

Bake, uncovered, 20 to 25 minutes.

Makes 6 to 8 servings
Source: Sports Minded Cooking: Carnation