Scrambled Egg & Bacon Casserole
3 tablespoons butter or margarine, divided
2½ tablespoons flour
2 cups 2% milk
½ teaspoon salt
1/8 teaspoon ground black pepper
1 cup shredded Cheddar and American cheese blend
1 cup finely diced HORMEL® Canadian Bacon
1½ cups sliced fresh mushrooms
½ cup chopped green onion
1 dozen eggs, beaten
¼ cup melted butter
1 cup crushed cornflake crumbs
For cheese sauce, in saucepan, melt 2 tablespoons butter.
Blend in flour and cook for 1 minute. Gradually stir in milk;
cook, stirring constantly until thickened. Remove mixture from
heat. Add salt, pepper and cheese; let cool slightly.
Meanwhile, in large skillet, in remaining 1 tablespoon of butter
or margarine, brown Canadian Bacon and mushrooms until golden
brown. Add green onion and eggs. Cook over medium heat until
eggs are soft scrambled. Stir cheese sauce into eggs. Pour egg
mixture into a lightly greased 9x13-inch baking pan.
In another small bowl, combine ¼ cup melted butter and cornflake
crumbs. Sprinkle cornflakes over egg mixture. Refrigerate eggs
Bake, uncovered at 350°F for 30 minutes or until warmed through.
Makes 12 servings.
This recipe courtesy of Back of the Box Recipes.
www.backofthebox.com Home Page
This recipe created by Hormel Foods.