Brunch Eggs

Serves: 10
Total Calories: 252


Cheese Sauce:
2 tablespoons butter
2 tablespoons all-purpose flour
1/2 teaspoon salt
1/8 teaspoon pepper
2 cups milk
1 cup (4-ounces) processed American cheese, shredded
1 cup (4-ounces) diced Canadian bacon
1/4 cup chopped green onions
3 tablespoons butter or margarine
12 eggs, beaten
1 (3-ounce) can mushrooms pieces, drained
4 teaspoons butter or margarine, melted
2 1/4 cups soft bread crumbs (3 slices)
1/8 teaspoon paprika


Cheese Sauce:
Melt butter and blend in flour, salt and pepper. Slowly pour in milk, cooking and stirring constantly until thickened and smooth. Stir in cheese and stir until melted.

In a large skillet, cook Canadian bacon and onion in the 3 tablespoons of butter until onion is tender but not brown. Add eggs and scramble just until set. Fold mushrooms and cooked eggs into Cheese Sauce. Turn into a 12x7x2-inch baking dish. Combine remaining melted butter, crumbs, and paprika, and sprinkle on top of eggs. Cover and chill until 30 minutes before serving. Bake, uncovered, in 350° oven for 30 minutes.

Nutritional Facts:

Serves: 10
Total Calories: 252
Calories from Fat: 118

This Brunch Eggs recipe is from the Best of the Best From The Southwest Cookbook Cookbook. Download this Cookbook today.

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