Scrambled Egg Bake (This can be assembled the day before needed)

Ingredients:

6 Tbsp Butter 6 Tbsp Flour 3 Cup Milk 1/2 Tsp Salt 1/2 Tsp Pepper 1/2 Cup Vermouth Or Lemon Juice 12 Eggs 1/2 Cup Milk 2 Tbsp Butter 1/2 Pound Bacon, cooked and crumbled 1/2 Pound Cheddar Cheese, Shredded

Directions:

In a medium sauce pan, melt butter, blend in flour until smooth. Slowly add the milk. Simmer and stir constantly until thickened and smooth. Season with salt and pepper.

In a medium skillet, add remaining butter and sauté the mushrooms until tender. Add the vermouth or lemon juice. Cook an additional 3 minutes more. Set aside.

In a large bowl, beat the eggs and the milk.

In a 10 x 13” well greased casserole dish or pan, combine cheese, mushrooms, bacon, eggs and sauce, stirring to blend. Refrigerate for an hour or overnight.

When ready to bake: Place in preheated 325 degree oven for 30 minutes.

 

Yields

10-12 servings