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Fancy Baked Egg Scramble

Source of Recipe

Denah Rusk - mom of Mason Rusk - Kindergarten - Johnson


List of Ingredients

Eggs:
3 Tbsp margarine or butter
1/4 c chopped onion
1/4 c chopped green pepper
2 c cubed ham
12 eggs, beaten
1(4.5-oz) jar mushrooms, drained
Mornay Sauce:
2 Tbsp margarine or butter
2 Tbsp flour
1 tsp chicken flavor instant bouillon
1 1/2 c milk
1/2 c swiss cheese, shredded
1/4 c parmesan cheese, shredded
Topping:
2 c soft bread crumbs
1/4 c grated Parmesan cheese
1/4 c margarine or butter, melted
2 Tbsp chopped parsley


Recipe

In large skillet, melt 3 Tbsp margarine. Saute onion and green pepper in margarine until onion is crisp tender. Add ham and eggs; cook over medium heat until eggs are firm but moist, stirring occasionally. Fold in mushrooms. Remove from heat. In medium saucepan, melt 2 Tbsp margarine. Blend in flour and bouillon; cook until smooth and bubbly. Gradually add milk; cook until mixture boils and thickens, stirring constantly. Add swiss cheese and 1/4 cup Parmesan cheese; stir until smooth. Fold scrambled eggs into sauce. Pour into prepared pan (9 x 13 inch greased baking dish). Combine all toppings ingredients and put over top when ready to bake. This may be refrigerated overnight. When ready to bake, pour topping over top. Bake at 350 degrees for 40-50 minutes or until middle is set.