HomeBreakfast Fancy Baked Egg Scramble

Fancy Baked Egg Scramble

Posted in : Breakfast on by : Daphne


EGGS:3 Tbsp. margarine or butter1/4 C. chopped onion1/4 C. chopped green bell pepper2 C. cubed cooked ham12 eggs, beaten4-5 oz. jar Green Giant Sliced Mushrooms, drainedMORNAY SAUCE:2 Tbsp. flour1 tsp. chicken-flavor instant bouillon2 Tbsp. margarine or butter1 1/2 C. milk2 oz. (1 1/2 C.) shredded Swiss cheese1/4 C. grated Parmesan cheeseTOPPING:2 C. soft bread crumbs1/4 C. grated Parmesan cheese1/4 C. margarine or butter, melted2 Tbsp. chopped fresh parsley


Heat oven to 350 degrees. Grease 12×18 inch (2 quart) baking dish. Melt 3 tablespoons margarine in large skillet. Cook and stir onion and green pepper in margarine until onion is crisp-tender. Add ham and eggs; cook over medium heat until eggs are firm but moist, stirring occasionally. Fold in mushrooms. Remove from heat. Melt 2 tablespoons margarine in medium saucepan. Blend in flour and bouillon; cook until smooth and bubbly. Gradually add milk; cook until mixture boils and thickens, stirring constantly. Add Swiss cheese and 1/4 cup Parmesan cheese; stir until smooth. Fold scrambled eggs into sauce. Pour into greased pan.