Scrambled Egg Casserole

This is a great brunch casserole, plan ahead as this casserole needs to sit in fridge for 2-3 hours before baking or just prepare a day ahead and bake the next day.

• Ready In: 55 mins
• Serves: 6-8

Ingredients

• 1⁄2 cup butter, divided
• 2  all-purpose tablespoons flour
•  salt & freshly ground black pepper (I use seasoned salt)
• 2  cups milk (or 2 light cream)
• 1  cup  shredded Velveeta cheese
• 1  cup  cubed cooked ham (can use more)
• 2  large green onions, chopped
• 12  eggs, beaten
• 1 (10 ounce) can mushroom stems and pieces, drained
• 1 1⁄2 cups  soft breadcrumbs
•  additional sliced green onion, for top

Directions

1. In a med saucepan melt 2 tablespoons of butter.
2. Add flour, salt and pepper; cook and stir until mixture begins to bubble.
3. Gradually stir in milk; cook until thickened and bubbly; stirring constantly.
4. Remove from heat then mix in the Velveeta cheese until melted; set aside.
5. In a large skillet, saute ham and onions in 3 tablespoons of butter until the green onions are tender (about 2 minutes).
6. Add eggs; cook over med heat, stirring occasionally until eggs begin to set.
7. Add the mushrooms and cheese sauce; mix well.
8. Pour into greased 11x7 baking dish.
9. Melt remaining butter; toss with bread crumbs.
10. Sprinkle over top of casserole.
11. Cover and refrigerate 2-3 hours or overnight.
12. Remove from the refrigerator 30 minutes before baking.
13. Bake uncovered in a preheated 350 degree F oven for 25-30 minutes, or until top is golden brown.