Fancy Baked Egg Scramble

(12 servings)

  • 5 Tablespoons butter or margarine
  • 1/4 cup chopped onion
  • 1/4 cup chopped green pepper
  • 2 cups cubed cooked ham
  • 12 large eggs - beaten
  • 2 Tablespoons flour
  • 1 teaspoon instant chicken bouillon
  • 1 and 1/2 cups milk
  • 1 and 1/2 cups shredded Swiss cheese
  • 1/4 cup grated Parmesan cheese

  • For The Topping
  • 2 cups soft bread crumbs
  • 1/4 cup additional grated Parmesan cheese
  • 1/4 cup butter or margarine - melted
  • 2 Tablespoons chopped fresh parsley
Melt 3 Tablespoons butter in large skillet. Cook and stir onion and green pepper until onion is tender-crisp. Add ham and eggs; cook over medium heat until eggs are firm but still moist, stirring occasionally. Remove from heat.

Melt 2 additional Tablespoons butter in a medium pan. Blend in flour and bouillon; cook until bubbly and smooth. Gradually add milk. Cook until mixture boils and thickens, stirring constantly. Add Swiss cheese and 1/4 cup Parmesan cheese. Stir until smooth. Add this sauce to eggs and combine well. Pour into greased 13x9 pan (Preferably glass).

Combine topping ingredients and sprinkle over eggs.

Bake at 350 degrees for 25-30 minutes until light golden brown.

To make ahead, prepare, cover and refrigerate up to 3 hours before baking. Refrigerating longer than that causes eggs and sauce to separate and become watery. It's best baked right away.

Mr Breakfast would like to thank SpartyFan for this recipe.

Recipe number 1974. Submitted 1/30/2007.