Post by marlaoh on Oct 28, 2002 8:08:52 GMT -6
FANCY BAKED EGG SCRAMBLE
EGGS
3 tablespoons margarine or butter
1/4 cup shopped onions
1/4 cup shopped green bell peppers
2 cups cubed cooked ham
12 eggs, beaten
1 (4 1/2-ounce) jar sliced mushrooms, drained
SAUCE
2 tablespoons margarine or butter
2 tablespoons all-purpose flour
1 teaspoon chicken bouillon
1 1/2 cups milk
2 ounces (1 1/2 cups) shredded Swiss cheese
1/4 cup grated Parmesan cheese
TOPPING
2 cups soft bread crumbs
1/4 cup grated Parmesan cheese
1/4 cup margarine or butter, melted
2 tablespoons chopped fresh parsley
1. Heat oven to 350 F. Grease 12x8-inch (2-quart) baking dish. Melt 3
tablespoons margarine in large skillet over medium heat. Add onion and
bell pepper; cook until crisp-tender.
2. Add ham and eggs; cook until eggs are firm but still moist, stirring
frequently. Stir in mushrooms. Remove from heat.
3. Melt 2 tablespoons margarine in medium saucepan. Add flour and
bouillon; cook and stir until smooth and bubbly. Gradually add milk;
cook until mixture boils and thickens, stirring constantly. Add Swiss
cheese and 1/4 cup Parmesan cheese; stir until smooth. Fold scrambled
eggs into sauce. Pour into greased baking dish.*
4. In small bowl, combine all topping ingredients; sprinkle over eggs.
Bake at 350 F. for 25 to 30 minutes or until light golden brown. Yield:
12 servings.
TIP: * To make ahead, prepare as directed to this point. Cover;
refrigerate up to 3 hours. Uncover; top and bake as directed above.
Nutrition Information Per Serving: Serving Size: 1/12 of Recipe *
Calories: 260 * Calories from Fat: 160 * % Daily Value: Total Fat: 18 g
28% * Saturated Fat: 6 g 30% * Cholesterol: 230 mg 77% * Sodium: 710 mg
30% * Total Carbohydrate: 9 g 3% * Dietary Fiber: 1 g 2% * Sugars: 3 g *
Protein: 16 g * Vitamin A: 20% * Vitamin C: 4% * Calcium: 20% * Iron: 8%
* Dietary Exchanges: 1/2 Starch, 2 Medium-Fat Meat, 1 1/2 Fat or 1/2
Carbohydrate, 2 Medium-Fat Meat, 1 1/2 Fat
EGGS
3 tablespoons margarine or butter
1/4 cup shopped onions
1/4 cup shopped green bell peppers
2 cups cubed cooked ham
12 eggs, beaten
1 (4 1/2-ounce) jar sliced mushrooms, drained
SAUCE
2 tablespoons margarine or butter
2 tablespoons all-purpose flour
1 teaspoon chicken bouillon
1 1/2 cups milk
2 ounces (1 1/2 cups) shredded Swiss cheese
1/4 cup grated Parmesan cheese
TOPPING
2 cups soft bread crumbs
1/4 cup grated Parmesan cheese
1/4 cup margarine or butter, melted
2 tablespoons chopped fresh parsley
1. Heat oven to 350 F. Grease 12x8-inch (2-quart) baking dish. Melt 3
tablespoons margarine in large skillet over medium heat. Add onion and
bell pepper; cook until crisp-tender.
2. Add ham and eggs; cook until eggs are firm but still moist, stirring
frequently. Stir in mushrooms. Remove from heat.
3. Melt 2 tablespoons margarine in medium saucepan. Add flour and
bouillon; cook and stir until smooth and bubbly. Gradually add milk;
cook until mixture boils and thickens, stirring constantly. Add Swiss
cheese and 1/4 cup Parmesan cheese; stir until smooth. Fold scrambled
eggs into sauce. Pour into greased baking dish.*
4. In small bowl, combine all topping ingredients; sprinkle over eggs.
Bake at 350 F. for 25 to 30 minutes or until light golden brown. Yield:
12 servings.
TIP: * To make ahead, prepare as directed to this point. Cover;
refrigerate up to 3 hours. Uncover; top and bake as directed above.
Nutrition Information Per Serving: Serving Size: 1/12 of Recipe *
Calories: 260 * Calories from Fat: 160 * % Daily Value: Total Fat: 18 g
28% * Saturated Fat: 6 g 30% * Cholesterol: 230 mg 77% * Sodium: 710 mg
30% * Total Carbohydrate: 9 g 3% * Dietary Fiber: 1 g 2% * Sugars: 3 g *
Protein: 16 g * Vitamin A: 20% * Vitamin C: 4% * Calcium: 20% * Iron: 8%
* Dietary Exchanges: 1/2 Starch, 2 Medium-Fat Meat, 1 1/2 Fat or 1/2
Carbohydrate, 2 Medium-Fat Meat, 1 1/2 Fat