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Breakfast Scrambled Egg Casserole

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Description Edit

This recipe came from an estate sale. I obtained it when I purchased the family collection from the Hager Estate in Canton, Texas in 1982.

Ingredients Edit

Directions Edit

  1. In medium saucepan over medium heat melt 2 tablespoons butter then add flour, salt and pepper and stir with a whisk until well blended.
  2. Gradually add milk then cook until thickened and bubbly whisking constantly.
  3. Once thickened remove from heat and stir in cheese and stir until melted then set aside.
  4. In large skillet melt 3tablespoons butter then sauté ham and onions until lightly browned.
  5. Add eggs and stir for 2 minutes.
  6. Add mushrooms and cheese sauce then mix well.
  7. Pour into well greased baking dish.
  8. In medium saucepan melt remaining butter and toss with bread crumbs.
  9. Sprinkle over top of casserole.
  10. Cover and refrigerate or overnight.
  11. Bake uncovered at 350°F for 30 minutes.

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