Description
Easy breakfast casserole that is different from your standard egg, sausage and bread casserole. For smaller size, simply cut recipe in half and pour into an 8 x 8 pan instead.
Ingredients
- 2 Tablespoons Butter
- 2-½ Tablespoons Flour
- 2 cups Milk
- ½ teaspoons Salt
- ⅛ teaspoons Pepper
- 1 cup Velveeta, Shredded
- 2 cups Ham, cubed
- 3 Tablespoons Butter
- 12 whole Eggs, Scrambled
- 4 ounces, weight Mushrooms, Sliced
- ¼ cups Melted Butter
- 2-¼ cups Soft Bread Crumbs
Preparation
To make cheese sauce, melt 2 Tablespoons of butter over medium heat. Then blend in flour and cook for one minute longer. Gradually stir in milk; cook until thick. Add salt, pepper, and cheese; stir until cheese melts. Set aside.
Saute ham in 3 Tablespoons of butter. Remove from pan and then in the same pan scramble eggs. Once eggs are scrambled, add the ham. Cook over medium heat until eggs are set; stir in the mushrooms and the cheese sauce. Spoon eggs mixture into a greased 9 x 13 baking dish. Combine topping ingredients (melted butter and bread crumbs); spread evenly over egg mixture. Cover; chill overnight.
The next morning, uncover, bake at 350°F for 30 minutes. Makes 10-12 servings.
