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Scrambled Egg & Bacon Casserole

Scrambled Egg and Bacon Casserole

Jump-start your day with a delicious and filling breakfast.

Gluten Free:
No
Serving Size:
8+
Total Time:
More than 1 hour
Preparation Time:
Under 30 Minutes
Preparation Method:
Bake , Stove-Top
Meal Occasion:
Breakfast
Level of Difficulty:
Beginner
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Ingredients

This recipe is recommended for 12 servings
  • 3 tablespoons butter or margarine, divided
  • 2 1/2 tablespoons all-purpose flour
  • 2 cups 2% milk
  • 1 cup shredded Cheddar and American cheese blend
  • 1/2 teaspoon salt
  • 1/8 teaspoon pepper
  • 1 1/2 cups sliced fresh mushrooms
  • 1 cup Hormel® Canadian Style Bacon, chopped
  • 12 large eggs, beaten
  • 1/2 cup chopped green onions
  • 1 cup crushed cornflakes
  • 1/4 cup butter, melted

Directions

  1. Lightly grease 13x9-inch baking pan.
  2. In saucepan, melt 2 tablespoons butter. Whisk in flour; cook 1 minute. Gradually stir in milk. Cook, stirring constantly, until thickened. Remove from heat. Stir in cheese, salt and pepper; cool slightly.
  3. Meanwhile, in large skillet, melt 1 tablespoon butter. Add mushrooms and Canadian bacon; sauté until golden brown. Add eggs and onions. Cook over medium heat until eggs are soft scrambled.
  4. Stir cheese sauce into egg mixture. Pour egg mixture into baking pan.
  5. In small bowl, combine cornflakes and 1/4 cup melted butter; sprinkle over egg mixture. Refrigerate overnight.
  6. Heat oven to 350ºF. Bake casserole 30 minutes or until heated thoroughly.