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This recipe for FANCY BAKED EGG SCRAMBLE, by , is from The Standley Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Pat Simmons
Added: Wednesday, May 27, 2009


3 Tbsp. butter
1/4 c. onion (chopped)
1/4 green pepper (chopped)
2 c. cubed ham (cooked)
12 eggs (beaten)
1 can sliced mushrooms (4.5 oz.) (drained)

Mornay Sauce:
2 Tbsp. butter
2 Tbsp. flour
1 tsp. chicken flavored instant bouillon
1 1/2 c. milk
2 oz. shredded swiss cheese
1/2 c. parmesan cheese (grated)

2 c. soft bread crumbs
1/4 c. butter (melted)
2 Tbsp. fresh parsley (chopped)

Preheat oven to 350. Grease a 12"x8" (2 qt.) baking dish. In a large skillet, melt 3 tablespoons butter. Saute onion and green pepper in butter until onion is crispy and 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 tablespoons butter. 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. This can be refrigerated overnight. Cover with foil. Combine all topping ingredients; sprinkle over eggs. Bake for 25-20 minutes or until light golden brown. Serves 10.




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