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Scrambled Egg Casserole Recipe

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This recipe for Scrambled Egg Casserole is from The Altona EMMC Sr. Youth Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
3 tbsp. butter
3 tbsp. flour
3 cups milk
1/2 tsp salt
1/8 tsp pepper
1 cup shredded sharp cheddar cheese

3 tbsp. butter, melted
10 eggs, beaten with 1/2 cup milk
2 eggs, beaten and set aside

1/4 cup melted butter
2 1/4 cups soft bread crumbs
Directions:
Directions:
Melt 3 tbsp. butter in a saucepan. Whisk in the flour and cook, whisking for 5 minutes until fragrant and light brown in color. Whisk in the milk and bring to a boil. Whisk until smooth and thickened. Remove from heat and stir in the shredded cheese, salt and pepper, until cheese is melted. Set aside.
Melt 3 tbsp. butter in a skillet and pour in the 10 eggs that have been beaten with milk. Scramble until almost set. Remove from heat and combine with cheese sauce and the remaining 2 beaten eggs. Pour into a 9x13 baking dish.
Mix the soft bread crumbs with the 1/4 cup melted butter and put it on top of the eggs. Cover and chill overnight. Remove from fridge 30 minutes before baking. Bake uncovered at 350ºF for 40 minutes.

Yield: 10-12 servings

 

 

 

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