From Sandi's Recipe File - Fancy Baked Egg Scramble

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"Fancy Baked Egg Scramble"

Recipe Source:
The Pillsbury Cookbook
from Pillbury

Serving Size: Makes 10 to 12 servings

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Amount Ingredient

Eggs:

3 tablespoons margarine or butter

1/4 cup chopped onion

1/4 cup chopped green pepper

2 cups cubed cooked ham

12 eggs, beaten

4.5 ounce jar sliced mushrooms, drained

Mornay Sauce:

2 tablespoons margarine or butter

2 tablespoons flour

1 teaspoon chicken-flavor instant bouillon

1 1/2 cups milk

2 ounces (1/2 cup) shredded Swiss cheese

1/4 cup grated Parmesan cheese

Topping:

2 cups soft bread crumbs

1/4 cup grated Parmesan cheese

1/4 cup margarine or butter, melted

2 tablespoons chopped fresh parsley

Preparation Instructions:

Heat oven to 350 degrees. Grease 12 x 8 inch (2 quart) baking dish. In large skillet, melt 3 tablespoons margarine; saute onion and green pepper in margarine until onion is crisp-tender. Add ham and eggs; cook and stir just until eggs are set. Fold in mushrooms.
In medium saucepan, melt 2 tablespoons margarine. Blend in flour and bouillon; cook until smooth and bubbly, stirring constantly. 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 prepared pan. Combine all topping ingredients; sprinkle over eggs. Bake at 350 degrees for 25 to 30 minutes or until light golden brown. 10 to 12 servings.
Tip: To make ahead, prepare, cover and refrigerate up to 3 hours before baking. Bake uncovered as directed above.
Per serving: 280 calories; 18 g protein; 8 g carbohydrate; 20 g fat; 300 mg cholesterol; 245 mg sodium; less than 1 g fiber.

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