Recipe

Make Me Ahead Egg Scramble Casserole Recipe

	Blondeberry / All my dishes 1 year, 5 months ago This mouth watering make-ahead egg casserole is easy to whip up 1 or 2 days before company arrives. It is delish and easily converts to vegetarian. Prep:25m Cook:30m Servings:6	Blondeberry
	easy brunch breakfast eggs bacon

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Ingredients

2 Tbsp. melted oleo

2 Tbsp. all-purpose flour

2 cups milk

1/2 tsp. salt

1/8 tsp. pepper

1 cup shredded Velveta

1 cup chopped Canadian bacon

1/4 cup chopped green onion

3 Tbsp. melted oleo

1 doz. eggs, beaten

1 pkg fresh mushrooms

1/2 cup buttered breadcrubms

1/8 tsp. paprika

Directions

Combine 2 Tbsp. butter and flour until smooth; cook over low heat until bubbly.

Gradually stir in milk; cook until smooth and thickened, stir constantly.

Add salt, pepper and cheese; heat until cheese melts; stir constantly. set aside

Saute bacon, onion and mushrooms in 3 Tbsp. butter. Cook away most of the liquid.

Add eggs and cook until set, stir to scramble.

Fold in cheese sauce.

Spoon egg mixture into a lightly greased 12 x 9 x 2 inch baking dish.

Top with breadcrumbs and sprinkle with paprika.

Bake at 350 degrees for 30 minutes.

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