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Hunk of Meat Monday Blog Hop: Scrambled Egg Casserole


By Beyer Beware (Visit website)



It is not a secret, I love breakfast food for any meal of the day. I don't want to cheat breakfast food out being eaten and most days I eat Fiber One bars for breakfast. I didn't feel a Hunk of Meat Monday could pass without doing one of my favorite egg casseroles.
This is one I got from my mom. We have it whenever we are at my parent's house overnight. The first time I read the recipe, I thought it was a bit strange, but I just did what my mom told me too. I am giving you the full recipe, but just cut in half for a smaller group of people.
Eggs are the base obviously. If you are making it for four people, start with a dozen eggs. Scramble them up in a bowl, add a splash of water or milk, salt and pepper to taste. Set aside. Must make cheese sauce first.
To make cheese sauce, melt 2 tablespoons of butter, blend in 2 ½ tablespoons of flour and cook for one minute. Gradually stir in two cups of milk milk; cook until thick.  Add ½ teaspoon of salt, pinch of pepper, and 1 cup of Velveeta cheese shredded; stir until cheese melts.  Set aside.
Sauté 2 cups of ham and 4 ounces of fresh mushrooms* in three tablespoons of butter. Add scrambled eggs and cook over medium heat until eggs are set. *If you are using canned mushrooms add after you cook eggs.


Stir in the cheese sauce into the eggs.




Combine completely. Pour into a 13 X 9 greased pan.


Yes, mine is 8 X 8. I made a half recipe!


Combine  ¼ cup melted butter and 2 ¼ cups soft bread crumbs.


Sprinkle over top of the egg mixture. Cover and refrigerate overnight or during the day.


Uncover and bake for 30 minutes on 350 degrees.




It's kid tested** and mother approved:)


**Notice the pile of mushrooms on the blue lid to the left of her plate;)




Do you have a meat, egg, or other entrée recipe you want to share? Link up to the blog hop and try a new meaty recipe tonight!


Hunk of Meat<br /> Mondays


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