Fancy Baked Egg Scramble
Ingredients
EGGS:
3 Tbsp. margarine or butter
1/4 C. chopped onion
1/4 C. chopped green bell pepper
2 C. cubed cooked ham
12 eggs, beaten
4-5 oz. jar Green Giant Sliced Mushrooms, drained
MORNAY SAUCE:
2 Tbsp. flour
1 tsp. chicken-flavor instant bouillon
2 Tbsp. margarine or butter
1 1/2 C. milk
2 oz. (1 1/2 C.) shredded Swiss cheese
1/4 C. grated Parmesan cheese
TOPPING:
2 C. soft bread crumbs
1/4 C. grated Parmesan cheese
1/4 C. margarine or butter, melted
2 Tbsp. chopped fresh parsley
Cooking Instructions
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.
My tears have been my food day and night, While they say to me all day long, “Where is your God?” (Psalms 42:3)