Best-Ever Breakfast Casserole

My sister loved to make breakfast casseroles and they were always so good. This is one she made for us that was incredibly delicious. It can also be made two days in advance but CANNOT be frozen.

• Ready In: 45 mins
• Serves: 8

Ingredients

• 1  lb bacon, cooked and crumbled
• 1⁄4 cup green onion, chopped
• 3  tablespoons butter
• 1  dozen egg, beaten
• 1 (4 ounce) can  sliced mushrooms, drained
• 1⁄4 teaspoon salt
• 1⁄8 teaspoon black pepper, freshly ground

• CHEESE SAUCE

• 2  tablespoons butter
• 2 1⁄2 tablespoons flour
• 2  cups milk
• 1  cup sharp cheddar cheese, grated
• 1⁄2 teaspoon salt
• 1⁄8 teaspoon black pepper, freshly ground

Directions

1. Cheese sauce.
2. Melt butter over medium heat. Add flour and mix well. Allow to bubble for 1-2 minutes. Remove from heat and stir in milk. Return to heat and cook until thickened. Add cheese and salt and pepper. Stir until cheese melts.
3. Set aside and start on casserole.
4. Saute onions in butter, add eggs and scramble until soft. Do not overcook. Add mushrooms, salt and pepper. Fold in prepared cheese sauce and crumbled bacon. Spoon into lightly greased 9x13 baking dish.
5. Cover with plastic wrap and chill until ready to bake.
6. Bake at 350 degrees for 30 minutes. Serves 8.