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Hermann Hill Scrambled Egg Casserole

From HERMANN HILL B & B VINEYARD INN,
RIVERBLUFF COTTAGES & WEDDING CHAPEL
One of two signature breakfast entrees that we serve both at the Inn and Village. This casserole is perfect for brunches and can be made in a 9" x13” pan as well as individual ramekins. Make ahead the night before. Serves 16

STEP ONE:
1/2 pound bacon, diced
3/4 pound ham, diced
2 (4-oz. Cans sliced mushrooms
1 2/3 cups flour
8 1/2 cups milk
Worcestershire sauce, salt, pepper to taste

Fry bacon until crisp. Drain grease. Add ham and mushrooms. Mix flour and milk together. Add ham/bacon in frying pan. Cook until thick, stirring constantly. Season to taste. SET ASIDE

STEP TWO:
40 Grade A Large Eggs
1 cup milk
1/3 cup butter
1 cup grated cheddar cheese

Beat eggs with milk. Melt butter in pan, and then scramble eggs. DO NOT COOK DRY! In 16 ramekins, layer sauce, then eggs, and then sauce. Sprinkle with grated cheese. Cover and refrigerate overnight. Bake at 290 degrees for one hour. Serves 16