Recipe: Scrambled Egg Breakfast Casserole with Cheese Sauce (make ahead)

SCRAMBLED EGG BREAKFAST CASSEROLE

"This is one of my favorites for breakfast when having company. Must be made the night before, which makes for a more leisurely morning. Hope you enjoy!"

1 cup cubed ham or Canadian bacon
1/4 cup chopped green onions
3 Tbsp. melted butter
12 eggs, beaten
1 (4 ounce) can sliced mushrooms, drained
Cheese sauce (recipe follows)
1/4 cup butter, melted
2 1/4 cups soft bread crumbs
1/8 tsp. paprika

Saute ham and green onion in 3 tablespoons butter in a large skillet until onion is tender.

Add eggs and cook over medium-high heat, stirring to form large soft curds.

When eggs are set, stir in mushrooms and cheese sauce. Spoon egg mixture into a greased 13x9x2 inch baking dish.

Combine 1/4 cup melted butter and bread crumbs, mixing well; spread evenly over eggs. Sprinkle with paprika.

Cover and refrigerate overnight.

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

Uncover casserole and bake for 30 minutes or until heated thoroughly.

CHEESE SAUCE
Makes 2 1/2 cups

2 Tbsp. butter
2 1/2 Tbsp. flour
2 cups milk
1 cup American or cheddar cheese
1/2 tsp. salt
1/8 tsp. ground black pepper

Melt butter in heavy saucepan over low heat; blend in flour, cook for 1 minute.

Gradually add milk; cook over medium heat, stirring constantly, until thickened.

Add cheese, salt and pepper, stirring until cheese melts and mixture is smooth.

Makes 12 to 15 servings
Adapted from source: Roger Randall, 1995 found in Southern Living Cookbook
From: Vicki,La - 10-06-97