"Hunger is the best sauce in the world."--Cervantes

Mimi's Scrambled Egg Casserole Recipe

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This recipe for Mimi's Scrambled Egg Casserole, by , is from Southern Comfort Collection, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Suzanne Chaffin
Added: Monday, December 31, 2007

Category:
Category:

Ingredients:  
Ingredients:  
1 c. cubed ham or Canadian bacon
1/4 c. chopped green onions
3 T. melted butter
6 eggs beaten
1 4 oz. can mushrooms, drained


Cheese Sauce:
1 T. butter
1 1/2 T. all purpose flour
1 c. milk
1/2 tsp. salt & pepper
1/2 c. shredded American cheese

Directions:
Directions:
Cheese Sauce: Melt butter in small pan. Add flour, careful not to burn. Slowly add milk and whisk until mixture starts to thicken. Add salt & pepper and shredded cheese. Stir constantly until cheese melts. Set aside.

Saute ham and onion in butter until onion is tender. Add eggs and cook over low heat until eggs form large, soft curds. When eggs are set, stir in cheese sauce and mushrooms.

Spoon into greased casserole and top with breadcrumbs. Refrigerate overnight. Next morning, bake at 350 degrees for 30 minutes.

Number Of Servings:
Number Of Servings:
6
Personal Notes:
Personal Notes:
This was one of Mimi's favorite brunch recipes and has been served countless times at many Spencer & Chaffin family and friends gatherings. Very easy and delicious.

 

 

 

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