Eggs Belmar

• 1/4 c. butter
• 1/4 c. flour (all-purpose)
• 2 c. milk
• 1 tsp. salt
• 1/2 tsp. pepper
• 6 oz. Canadian bacon, chopped
• 1/4 c. green pepper, chopped
• 1/4 c. sliced green onions
• 1/2 lb. fresh mushrooms, sliced
• 3 Tbsp. butter, melted
• 1 Tbsp. butter
• 18 eggs, slightly beaten
• 1 c. soft bread crumbs
• 2 Tbsp. butter, melted

1. Add flour to 1/4 cup melted butter in saucepan.
2. Stir until smooth; cook 1 minute and gradually add milk.
3. Cook, stirring constantly, until thickened.
4. Add salt and pepper and set aside. Saute bacon and next 3 ingredients in 3 tablespoons butter until vegetables are crisp-tender.
5. Drain.
6. Cook eggs in 1 tablespoon butter without stirring until beginning to set on bottom.
7. Draw spatula across to form large curds.
8. Continue until cooked, but moist.
9. Stir in bacon mixture and white sauce.
10. Place in greased 13 x 9-inch baking dish (glass).
11. Combine 2 tablespoons butter and bread crumbs to egg mixture.
12. Bake, uncovered, at 350u0b0 for 20 to 25 minutes.
13. Make ahead up to 24 hours and refrigerate.
14. Let stand at room temperature 30 minutes before baking.
15. Leftovers reheat well.

butter, flour, milk, salt, pepper, canadian bacon, green pepper, green onions, fresh mushrooms, butter, butter, eggs, bread crumbs, butter

Taken from www.cookbooks.com/Recipe-Details.aspx?id=172209 (may not work)