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Cooked by: Chef / Last Modified: 3/24/2004 / Number of Servings: 12 |
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Directions: 1. For sauce, in a saucepan melt the 3 tablespoons margarine or butter.
Stir in flour. Cook and stir for 1 minute. Add milk all at once. Cook and
stir over medium heat until thickened and bubbly. Stir in the cheeses. Cook
and stir over medium heat until cheeses melt. Remove from heat.
2. For eggs, spray an unheated 12-inch nonstick skillet with nonstick
coating. Heat skillet over medium heat. Cook mushrooms and the 1/2 cup
green onions in skillet until tender. Transfer vegetables to a bowl; set
aside.
3. In the same skillet melt 1 tablespoon of the margarine or butter. Add
half of the eggs. Cook over medium heat without stirring until eggs begin
to set on the bottom and around the edge. Using a large spoon, lift and
fold the partially cooked egg mixture so the uncooked portion flows
underneath. Continue cooking until eggs are set throughout, but still
glossy and moist. Transfer scrambled eggs to a 3-quart rectangular baking
dish. Scramble remaining eggs using remaining margarine or butter; remove
from heat.
4. Spread half of the mushroom mixture over the eggs in the baking dish.
Drizzle about half the sauce atop. Top with the remaining scrambled eggs,
mushroom mixture, and sauce. Bake, uncovered, in a 350 degree F oven about
25 minutes or until heated through. Top with tomato slices and remaining
sliced green onions. Let stand 10 minutes before serving. Makes 12
servings.
Make-Ahead Tip: Up to 24 hours ahead, prepare casserole. Cover and chill.
To serve, bake as directed except increase baking time to about 55 minutes.
Contributor: Better Homes and Garden (Hearty Brunch)
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