Scrambled-Egg Casserole

Grrrrrgh!
Course : Casseroles
From: HungryMonster.com
Serves: 4
 

Ingredients:

1/4 Cup chopped green pepper or sliced green onion
3 tablespoons margarine or butter
6 large beaten eggs
1 tablespoons all-purpose flour
2/3 Cup milk
3/4 Cup shredded American or process Swiss cheese
2 tablespoons diced pimiento
1/4 Cup plain or seasoned fine dry bread crumbs
 

Preparation:

Preheat oven to 350. In a large skillet cook green pepper or onion in 1 tablespoon of the margarine till tender. Add eggs; cook over medium heat without stirring till mixture begins to set on bottom and around edge. Lift and fold partially cooked eggs so uncooked portion flows underneath. Continue cooking till just set. Transfer to a 1-quart casserole. In a small saucepan melt 1 tablespoon of the margarine. Stir in flour and 1/8 tsp. pepper. Add milk all at once. Cook and stir till thickened and bubbly. Stir in cheese till melted. Stir in pimiento. Fold cheese mixture into cooked eggs. Melt remaining margarine; toss with bread crumbs. Sprinkle over egg mixture. Bake at 350 for 15 to 20 minutes or till hot. To Make Ahead: Prepare as above, except do not bake. Cover and refrigerate casserole for 3 to 24 hours. Bake, covered, 25 minutes. Uncover; bake 10 to 15 minutes more or till hot.

 

Nutritional Information:

555 Calories (kcal); 7g Total Fat; (10% calories from fat); 18g Protein; 103g Carbohydrate; 22mg Cholesterol; 82mg Sodium