Scrambled-Egg Casserole

Scrambled-Egg Casserole
Preparation Time: 25 minutes
Cooking Time: 40 minutes
Serves 6

For the Cheese Sauce
2 tablespoons butter
2 1/2 tablespoons all-purpose flour
2 cups milk
1 cup shredded sharp cheddar cheese
1/2 teaspoon each salt and pepper

For the Eggs and Filling
6 tablespoons butter
1/2 cup chopped ham
1/2 cup sliced mushrooms
1/2 cup diced tomatoes
1/4 cup chopped green onions
1/2 package (10-ounce size) frozen chopped spinach, thawed and drained
8 large eggs
1/2 teaspoon each salt and pepper
2 cups fine fresh bread crumbs

1. For the cheese sauce, melt the butter in a saucepan over medium heat; whisk in the flour. Cook, whisking, for 2 minutes. Gradually whisk in the milk until boiling. Add the cheese, salt and pepper; whisk until the cheese melts. Set aside.

2. For the filling, melt 2 tablespoons butter in a nonstick skillet. Add the ham, mushrooms, tomatoes and onions and cook, stirring, for 3 minutes. Stir in the spinach. Drain the mixture in a colander. Clean the skillet.

3. In a bowl, beat the eggs, salt and pepper. Melt 2 tablespoons butter in the skillet. Add the eggs and cook over low heat for 7�10 minutes, stirring gently, until large soft curds form. Stir in the cheese sauce.

4. Grease a shallow 2-quart casserole with cooking spray; place half the scrambled eggs in the bottom. Top with the drained ham mixture and then the remaining eggs.

5. Melt the remaining 2 tablespoons butter and mix in the bread crumbs. Sprinkle the crumbs over the casserole; bake at 375F for 25 minutes or until browned.

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