Ingredients
- 3 tablespoons butter (or margarine, divided)
- 2 1/2 tablespoons all-purpose flour
- 2 cups whole milk
- 1/2 teaspoon salt
- 1/8 teaspoon ground black pepper (to taste)
- 1 cup shredded cheese (cheddar and American cheese blend)
- 6 to 8 ounces sliced bacon (6-8 slices, cooked, finely diced)
- 1 1/2 cups sliced fresh mushrooms
- 1/2 cup chopped green onion
- 12 large eggs (well beaten)
- FOR TOPPING
- 1/4 cup melted butter
- 1 cup crushed cornflake crumbs
How to Make
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Step 1: For cheese sauce: in saucepan, melt 2 tablespoons butter. Blend in flour and cook for 1 minute. Gradually stir in milk; cook, stirring constantly until thickened. Remove mixture from heat. Add salt, pepper and cheese; let cool slightly.
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Step 2: Meanwhile, in large skillet, in remaining 1 tablespoon of butter or margarine; cook bacon and mushrooms until golden brown. Add green onion and eggs. Cook over medium heat until eggs are soft scrambled. Stir cheese sauce into eggs. Pour egg mixture into a lightly greased 9x13-inch baking pan.
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Step 3: For the topping: In another small bowl, combine 1/4 cup melted butter and cornflake crumbs. Sprinkle cornflakes over egg mixture. Refrigerate eggs 8 hours or up to overnight.
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Step 4: Bake, uncovered at 350°F for 30 minutes or until warmed through.
We hope you enjoy this recipe!
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