Scrambled Egg and Ham Bake

25m
Prep Time
25-30m
Cook Time
50m
Ready In

Recipe: #3466

December 12, 2011



"Plan ahead there is a 2 hour refrigeration time before baking or it may be made 24 hours in advance which makes this a great dish to serve at a weekend brunch. One small yellow onion may be substituted for the green onions, feel free to add in other vegetables of choice "

Original is 8 servings

Nutritional

  • Serving Size: 1 (232.4 g)
  • Calories 327.5
  • Total Fat - 21.8 g
  • Saturated Fat - 5.2 g
  • Cholesterol - 248.2 mg
  • Sodium - 653.1 mg
  • Total Carbohydrate - 18.4 g
  • Dietary Fiber - 2.3 g
  • Sugars - 6.4 g
  • Protein - 14.6 g
  • Calcium - 97.3 mg
  • Iron - 2.6 mg
  • Vitamin C - 8.1 mg
  • Thiamin - 0.2 mg

Step by Step Method

Step 1

Grease a 13 x 9-inch baking dish (or use a casserole dish large enough to hold all ingredients).

Step 2

In a medium saucepan melt 3 tablespoons butter over medium-high heat. Add in flour, salt and pepper; cook stirring until blended (about 1 minute) Slowly add in milk stirring and cooking until thickened and bubbly; remove from heat then mix in the cubed Velveeta cheese until melted (this may take a few minutes for the cheese to melt) set aside.

Step 3

In an extra large skillet melt remaining 3 tablespoons butter over medium-high heat. Add in the chopped ham,green onions or yellow onion, bell pepper and mushrooms; cook stirring until the onions and bell pepper are softened (about 3 minutes).

Step 4

Add in eggs and cook over medium heat stirring frequently until eggs just begin to set. Add in the cooked cheese sauce and mix until combined. Transfer to baking dish.

Step 5

In a bowl combine the soft breadcrumbs with 3 tablespoons melted butter, then sprinkle over the top. Cover and refrigerate for 2-24 hours.

Step 6

Remove from the refrigerator 30 minutes before baking. Bake uncovered in a preheated 350 degree F oven for 25-30 minutes or until the top is gollden brown

Tips


No special items needed.

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