 |
Prep Time: 480 Minutes Cook Time: 30 Minutes |
Ready In: 510 Minutes Servings: 6 |
|
A great make ahead egg dish for a weekend brunch or special breakfast. I've even made this for dinner. Ingredients:
1 cup diced canadian bacon |
1/4 cup chopped green onion |
3 tablespoons butter |
12 eggs, beaten |
1 (3 ounce) can mushroom stems and pieces, drained |
2 tablespoons butter |
2 tablespoons flour |
1/2 teaspoon salt |
1/8 teaspoon pepper |
2 cups milk |
1 cup grated cheddar cheese |
4 tablespoons butter, melted |
1/8 teaspoon paprika |
2 1/2 cups soft breadcrumbs |
Directions:
1. In a large skillet, sauté bacon and onion in butter until tender, but not brown.
2. Add eggs and scramble until set.
3. Remove from heat; set aside.
4. To prepare cheese sauce, melt butter; blend in flour, salt and pepper.
5. Add milk, gradually.
6. Cook and stir until bubbly.
7. Stir in cheese until melted.
8. Fold cooked eggs and mushrooms into cheese sauce.
9. Place in a 12x7-inch baking dish.
10. Combine topping ingredients and sprinkle over egg mixture.
11. Cover and refrigerate overnight until 30 minutes before baking.
12. Bake uncovered at 350°F for 30 minutes.
|
|