BAKED EGG SCRAMBLE

BAKED EGG SCRAMBLE

3 Tbsp. margarine (or butter)
2 cups cooked ham, cubed
1 can (5 oz.) mushrooms, drained
12 eggs, beaten
¼ cup onions, chopped
¼ cup red or green pepper, chopped
In a large skillet, melt 3 tablespoons of margarine. Sauté onions and green pepper until tender. Add
ham, mushrooms and eggs. Cook over medium heat until eggs are firm, but moist. Stir
occasionally. Remove from heat. Make sauce, see below.

Sauce:
2 Tbsp. margarine (or butter)
2 Tbsp. flour
1 tsp. instant chicken bouillon
1½ cups milk
½ cup Swiss cheese
¼ cup Parmesan cheese

In a medium saucepan, melt margarine. Blend in flour and chicken bouillon. Cook until smooth and
bubbly. Gradually add milk. Cook until thick, stirring constantly. Add Swiss cheese, Parmesan
cheese and stir until smooth. Fold into eggs. Pour into a greased 9” x 13” baking dish. Add
topping.

Topping:
2 cups soft bread cubes
¼ cup Parmesan cheese
¼ cup margarine (or butter), melted
2 Tbsp. fresh parsley, chopped

Preheat oven to 350°F. Sprinkle over egg mixture. Bake at 350°F for 25 to 30 minutes or until
golden brown on top.