Make-Ahead Scrambled Eggs
- 5 Tbsp. butter or margarine, divided
- 1/4 c. all-purpose flour
- 2 c. milk
- 2 c. (8 oz.) shredded Cheddar cheese
- 1 c. sliced, fresh mushrooms
- 1/4 c. finely chopped onion
- 12 eggs, beaten
- 1 tsp. salt
- 1 (10 oz.) pkg. frozen, chopped broccoli, cooked and drained
- 1 c. soft bread crumbs
- In a saucepan, melt 2 tablespoons butter. Add flour; cook and stir until the mixture begins to bubble. Gradually stir in milk; bring to a boil. Cook and stir for 2 minutes. Remove from the heat. Stir in the cheese until melted; set aside. In a large skillet, saute mushrooms and onion in 2 tablespoons of butter until tender. Add eggs and salt; cook and stir until the eggs are completely set. Add the cheese sauce and broccoli; mix well. Pour into a greased 11 x 7 x 2-inch baking dish.
butter, allpurpose, milk, cheddar cheese, mushrooms, onion, eggs, salt, broccoli, bread crumbs
Taken from www.cookbooks.com/Recipe-Details.aspx?id=18040 (may not work)