Fancy Egg Scramble

Submitted by:

Cod Cove Farm B&B
117 Boothbay Road
Edgecomb, Maine 04556

Email: stay@codcovefarm.com
Website: http://www.codcovefarm.com

Egg Dishes & Quiches
 
2 # button mushrooms
2 Tblsp butter
2 cups diced ham or Canadian bacon
½ cup chopped scallion (2 bunches; use all of white and some of the green
6 Tblsp butter
24 beaten eggs
4 Tblsp butter
1 tsp pepper
¼ cup flour
4 cups low-fat milk
2 cups shredded Mexican-style cheese
4 Tblsp butter
4-1/2 cups soft bread crumbs (6 slices)
¼ tsp paprika

Wash and dry mushrooms; slice thin.  Melt 2 tblsp butter in skillet.  Saute mushrooms until soft; drain and set aside.  Heat 6 tblsp butter; cook ham and scallions on med heat until onion is tender but not browned (5 min)  Add eggs and scramble until just set.  Set aside.  Melt 4 tblsp butter, stir in flour and pepper, gradually add milk, stirring constantly until bubbly.  Add shredded cheese and stir until melted.  Fold in reserved mushroom and egg mixture.  Coat 2 9X13 " baking dishes with cooking spray.  Divide mixture between the 2 dishes.  Melt 4 tblsp butter, add bread crumbs and paprika and stir to coat.  Sprinkle mixture on top of eggs, cover with aluminum foil and refrigerate at least 30 minutes or overnight.  Preheat oven to 350, remove foil and bake 30 minutes uncovered.  Serve warm

I often add asparagus or broccoli and I serve the ham on the side if there are vegetarians in the group
Serves 16