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01-28-2013, 03:44 PM
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#1
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Rivet Master 
2002 30' Classic S/O
Garden Valley
, Idaho
Join Date: Jul 2010
Posts: 1,632
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Scrambled Egg Casserole
Here's a little different take for breakfast:
Scrambled Egg Casserole
Cheese Sauce 3 Tablespoons butter 2 1/2 Tablespoons flour 2 Cups milk ½ teaspoon salt pepper to taste 1 Cup finely diced Velveeta cheese
Casserole ½ cup plus 3 tablespoons butter, divided use ½ pound sliced fresh mushrooms 2 bunches green onions(white and green portions) chopped 1 cup thin sliced ham, slivered 12 eggs ¼ cup heavy cream salt and pepper to taste 2 ¼ cups soft bread crumbs(made from day old French or Italian bread) dash of paprika
For cheese sauce: melt butter in heavy sauce pan over low heat; blend in flour and cook stirring for 2 minutes until slightly browned, turn up heat and gradually add milk; stirring constantly until mixture thickens, about 8 minutes. Add salt, pepper and Velveeta cheese; stir until cheese melts and the mixture is smooth. Set aside.
For Casserole: Melt ¼ plus 3 tablespoons butter in a large sauce pan; add mushrooms and cook stirring frequently, until tender, about 5 minutes. Add green onions and continue to cook for 2-3 minutes until onions are soft. Add ham and cook over low heat for 15 minutes, stirring frequently. Drain off any liquid and set aside.
Crack eggs into the bowl of a blender along with the heavy cream, the salt and pepper. Blend until light and frothy. In a heavy skillet or Dutch Oven, melt the remaining ¼ cup butter, then add egg mixture and scramble until just set; do not overcook as they will finish in the oven. Immediately remove pan from heat and fold in mushroom, onion and ham mixture. Mix well. Fold in cheese sauce and put in baking dish with another ¼ cup melted butter if not already using a Dutch Oven. Top with the bread crumbs and sprinkle with paprika. Bake at 350 until slightly bubbly and bread crumbs are slightly brown, about 30 minutes. Goes well with white gravy and biscuits. You can substitute bacon or sausage for the ham.
__________________
2008 F-250 4X4 Lariat V-10
2002 Airstream Classic 30' w/SO #2074
2007 Kubota 900 RTV
1996 Ford Bronco
2007 Lincoln LT
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01-28-2013, 03:49 PM
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#2
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Rivet Master 

2006 22' Interstate
Normal
, Illinois
Join Date: Jan 2009
Posts: 18,348
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This sounds really yummy, also lethal and labor-intensive!
Maggie
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🚐 Interstate Owner Emeritus 🚐
🌹 Cherish and appreciate those you love. This moment could be your last. 🐚
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03-05-2013, 02:09 PM
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#3
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Rivet Master 
Currently Looking...
Sioux Falls
, South Dakota
Join Date: Jun 2010
Posts: 2,403
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03-05-2013, 02:22 PM
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#4
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Rivet Master 
2021 25' Globetrotter
Jamestown
, Rhode Island
Join Date: Mar 2012
Posts: 1,720
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Great!
Just what I needed, something to make me hungry....
Bruce
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03-06-2013, 02:42 PM
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#5
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Rivet Master 
2015 30' Classic
2012 28' International
Greensboro
, North Carolina
Join Date: Aug 2011
Posts: 1,708
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I think I'll try this at Alumapalooza and make everyone jealous!
__________________
_________________
"SilverLeaf II" 2015 30' Classic
2019 RAM 2500 Limited 4x4 CC w/6.7L Cummins
ProPride 3P
AIR# 58452
WBCCI # 3430-Unit 21
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03-06-2013, 04:44 PM
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#6
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Rivet Master 
1972 25' Tradewind
North Vancouver
, British Columbia
Join Date: Feb 2006
Posts: 3,421
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When making the roux for the cheese sauce, I would highly recommend using good aged cheddar (or any other sharp cheese like aged gouda, etc), instead of the processed cheese product.
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Cameron & the Labradors, Kai & Samm
North Vancouver, BC
Live! Life's a banquet and most poor suckers are starving to death! - Mame Dennis
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03-06-2013, 05:12 PM
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#7
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Rivet Master 
2010 27' FB Classic
N/A
, Texas
Join Date: Apr 2008
Posts: 1,809
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Quote:
Originally Posted by Splitrock
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I like this idea. I think adding a side of corned beef hash and a glass of Guiness would make it the perfect breakfast.
__________________
"There’s two kinds of people, them goin’ somewhere and them goin’ nowhere. And’s that what’s true". -Ben Rumson
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03-06-2013, 06:16 PM
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#8
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Rivet Master 
Currently Looking...
Sioux Falls
, South Dakota
Join Date: Jun 2010
Posts: 2,403
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I'm gonna add a slice of cheese and eat it on a toasted English muffin.
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03-06-2013, 07:51 PM
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#9
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4 Rivet Member 
1994 30' Excella
Truckee
, California
Join Date: Jan 2012
Posts: 262
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Quote:
Originally Posted by Bluto
I like this idea. I think adding a side of corned beef hash and a glass of Guiness would make it the perfect breakfast.
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And, of course, an Irish Coffee!
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