Night Before Scrambled Eggs

Ingredients

• Servings: 8
• 3 tablespoons butter or margarine, divided
• 1 1/2 tablespoons all-purpose flour
• 1/2 teaspoon salt
• 1 1/4 cups milk
• 1 3/4 cups shredded cheese (such as cheddar or swiss), divided
• 1 cup sliced mushrooms
• 1/3 cup finely chopped onion
• 12 eggs
• 6 slices cooked bacon, chopped*

Recipe

• melt 1 tbsp of the butter in a saucepan. whisk in flour and salt. gradually whisk in milk until smooth. bring mixture to a simmer over medium heat, stirring constantly, until slightly thickened. remove from heat. add 1-1/4 cups of the cheese, stirring until melted. set aside.
• melt remaining 2 tbsp butter in a large frying pan. add mushrooms and onion; saute until tender and liquid evaporates.
• whisk eggs. add eggs and bacon or ham to mushroom/onion mixture. cook until eggs are just set but still a little wet. stir cheese sauce into egg mixture.
• spoon mixture into a greased 9-inch (23 cm) square baking pan or 2.5 l casserole. sprinkle remaining 1/2 cup cheese over top. cover and refrigerate overnight.
• the next morning, uncover and bake in a preheated 350 degrees f (180 degrees c) oven until heated through and cheese is melted, 20 to 25 minutes.