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Scrambled Egg Casserole

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“This is a great brunch casserole, plan ahead as this casserole needs to sit in fridge for 2-3 hours before baking or just prepare a day ahead and bake the next day.”
READY IN:
55mins
SERVES:
6-8
UNITS:
US

Ingredients Nutrition

Directions

  1. In a med saucepan melt 2 tablespoons of butter.
  2. Add flour, salt and pepper; cook and stir until mixture begins to bubble.
  3. Gradually stir in milk; cook until thickened and bubbly; stirring constantly.
  4. Remove from heat then mix in the Velveeta cheese until melted; set aside.
  5. In a large skillet, saute ham and onions in 3 tablespoons of butter until the green onions are tender (about 2 minutes).
  6. Add eggs; cook over med heat, stirring occasionally until eggs begin to set.
  7. Add the mushrooms and cheese sauce; mix well.
  8. Pour into greased 11x7 baking dish.
  9. Melt remaining butter; toss with bread crumbs.
  10. Sprinkle over top of casserole.
  11. Cover and refrigerate 2-3 hours or overnight.
  12. Remove from the refrigerator 30 minutes before baking.
  13. Bake uncovered in a preheated 350 degree F oven for 25-30 minutes, or until top is golden brown.

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