Light and Fluffy Scalloped EggsFrom THE GOLDEN LION BED & BREAKFAST
6 tbsp. margarine, divided
Pam to cover egg skillet
1/2 med. onion, chopped
2 med. white mushrooms, chopped (optional)
10 large eggs, beaten with a fork
salt and pepper, to taste
4-5 slices Pepperidge Farmhouse Soft White Bread (crust removed and cut into large cubes)
cream sauce (see recipe below)
Preheat oven to 350 degrees. Grease and flour a 9 x 9 x 2 in. glass pan (a metal pan would work, too!)
Melt 2 tbsp. margarine (or butter) in a small skillet. Saute onions and mushrooms in skillet until onions are clear. You could add other vegetables, if you like. Drain vegetables to remove grease. Set aside.
Crack 10 eggs into a medium bowl and beat eggs well with fork. Add vegetables, salt, and pepper. Cover bottom of large skillet with Pam or coat skillet with margarine, so eggs won't stick while cooking. Over medium heat, cook egg mixture until eggs just begin to set. Remove eggs from flame. Be sure not to cook eggs too much.
Cream Sauce Recipe
1 tbsp. margarine (or butter)
While eggs are cooking, melt margarine into a sauce pan. Add flour to melted margarine and mix well. Add milk and cheese. Stir well. Heat at medium temperature, covered, to speed up the process, stirring often, so mixture does not burn on. Heat just until mixture begins to boil. Remove from burner. Stir again. Then add cream sauce to egg mixture and stir again. Pour into a buttered, floured 9 x 9 pan. Melt ~3 tbsp. margarine in microwave. Dip one side of all little cubes of bread into the margarine to coat each cube with margarine. (This is what makes the casserole yummy)! Place buttered bread cubes side by side, on top of casserole.
Bake is 350 degree oven for ~ 40 minutes, depending upon the temperature of your oven, just until bread cubes are a nice browned color, and eggs look set. This recipe serves 9. This is a never-fail recipe and we always get raves over how tasty it is! Also, you can add variations according to what you like.
A variation we do at times is to use the same egg mixture and cream sauce, mixed together. But, first I will bake (at 415 degrees) about two cups of Ore Ida Crowns, for ~15 minutes, to get them crispy. Then I will place these potatoes on the bottom of a greased pan. I then reduce the oven temp. to 350 degrees. Next, I will cover the potatoes with ~1 1/2 cups of Canadian bacon, diced (or sausage, crumbled), and cover with the egg/cream sauce mixture. I leave off the bread crumbs in this version. I would still bake about 40 minutes at 350 degrees. I would serve this with biscuits and fruit for another appealing breakfast that our guests seem to like! Good cooking to you!