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Fancy Baked Egg Scramble |
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Serves: 12 Print this RecipePrep Time: 30 minutes (ready in 1 hour) - Yield: 12 servings EGGS 3 tablespoons margarine or butter 1/4 cup shopped onions 1/4 cup shopped green bell peppers 2 cups cubed cooked ham 12 eggs, beaten 1 (4 1/2-ounce) jar sliced mushrooms, drained SAUCE 2 tablespoons margarine or butter 2 tablespoons all-purpose flour 1 teaspoon chicken bouillon 1 1/2 cups milk 2 ounces (1 1/2 cups) shredded Swiss cheese 1/4 cup grated Parmesan cheese TOPPING 2 cups soft bread crumbs 1/4 cup grated Parmesan cheese 1/4 cup margarine or butter, melted 2 tablespoons chopped fresh parsley 1. Heat oven to 350°F. Grease 12x8-inch (2-quart) baking dish. Melt 3 tablespoons margarine in large skillet over medium heat. Add onion and bell pepper; cook until crisp-tender. 2. Add ham and eggs; cook until eggs are firm but still moist, stirring frequently. Stir in mushrooms. Remove from heat. 3. Melt 2 tablespoons margarine in medium saucepan. Add flour and bouillon; cook and stir 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 baking dish.* 4. In small bowl, combine all topping ingredients; sprinkle over eggs. Bake at 350°F. for 25 to 30 minutes or until light golden brown. TIP: * To make ahead, prepare as directed to this point. Cover; refrigerate up to 3 hours. Uncover; top and bake as directed above. Nutrition Information Per Serving: Serving Size: 1/12 of Recipe * Calories: 260 * Calories from Fat: 160 * % Daily Value: Total Fat: 18 g 28% * Saturated Fat: 6 g 30% * Cholesterol: 230 mg 77% * Sodium: 710 mg 30% * Total Carbohydrate: 9 g 3% * Dietary Fiber: 1 g 2% * Sugars: 3 g * Protein: 16 g * Vitamin A: 20% * Vitamin C: 4% * Calcium: 20% * Iron: 8% * Dietary Exchanges: 1/2 Starch, 2 Medium-Fat Meat, 1 1/2 Fat or 1/2 Carbohydrate, 2 Medium-Fat Meat, 1 1/2 Fat This recipe comes from the Cook'n collection. Try Cook'n for FREE!
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