Shelly's Recipe

SCRAMBLED EGG CASSEROLE I

Category: Breakfast Casseroles

1 cup fully cooked, cubed ham
1/4 cup chopped green pepper and sliced green onion
3 tbsp butter
6 beaten eggs
1 tbsp flour
3/4 cup milk
1/2 tsp salt
3/4 cup shredded American or Swiss cheese
2 tbsp diced pimento
1 (4 oz) can sliced mushrooms, drained
1/4 cup seasoned dry bread crumbs

In a skillet, saute ham and vegetables in 1 tbsp butter until tender. Add eggs; cook over medium heat without stirring until mixture begins to set on bottom and around edge. Slightly tilting the pan, lift and fold partially cooked eggs so uncooked portion flows underneath. Continue cooking until just set. Transfer to a buttered casserole dish.

In a small saucepan, melt 1 tbsp butter. Stir in flour, salt and a dash of pepper. Add milk all at once. Cook and stir until thickened and bubbly. Stir in cheese until melted. Stir in pimento and mushrooms. Fold cheese mixture into cooked eggs. Melt remaining butter and toss with crumbs. Sprinkle over egg mixture and bake at 350 for 15-20 minutes.

NOTE: Can be made ahead by preparing as above except do not bake. Cover and refrigeration casserole for 3-24 hours. Bake, covered, 25 minute.