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Baked Egg Scramble




Source of Recipe


Aunt Saunny

Prep Time: 10
Cook Time: 15
Servings: 6 to 8


Ingredients


1 tbsp vegetable oil 15 mL
1/2 cup chopped onion 125 mL
1 cup sliced mushrooms 250 mL
12 eggs 12
2 tbsp butter 30 mL
2 tbsp all-purpose flour 30 mL
1-1/4 cups milk 300 mL
3/4 cup grated Swiss cheese 175 mL
Salt and pepper, to taste
1 cup croutons 250 mL

Directions

In large nonstick skillet, heat oil over medium-high heat. Add onion and sauté until translucent. Add mushrooms and continue cooking until limp.

Beat eggs; pour over vegetables. As mixture begins to set, gently move spatula across bottom of skillet to form large, soft curds. Cook until eggs are thickened and no visible liquid egg remains, but mixture is still moist. Remove from heat.

In medium saucepan, heat butter until melted. Stir in flour, blending until smooth. Gradually add milk and cook until mixture boils and thickens, stirring constantly. Add cheese and stir until smooth. Season with salt and pepper. Add scrambled eggs to sauce, gently stirring until combined. Pour mixture into lightly greased 2 quart (2 L) baking dish. Sprinkle croutons over top. If desired, cover and refrigerate up to 3 hours.

Bake in preheated 350°F (180°C) oven for 25 to 30 minutes or until lightly browned.