• 2 Ratings

This breakfast entree is perfect for those mornings when you are short on time, since it can be made ahead.

Source: Better Homes and Gardens
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Ingredients

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Directions

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  • For sauce, in a small saucepan melt 1 tablespoon butter. Stir in flour and dash pepper. Add the milk all at once. Cook and stir over medium heat until thickened and bubbly. Cook and stir for 1 minute more. Stir in American cheese until melted. Remove from heat. Set aside.

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  • In a small bowl beat together eggs, Parmesan cheese, and dash pepper.

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  • In a medium skillet melt 1 tablespoon butter. Pour egg mixture into the skillet. Cook over medium heat, without stirring, until mixture begins to set on the bottom and around edge. Using a large spatula, lift and fold the partially cooked egg mixture so that the uncooked portion flows underneath. Continue cooking for 2 to 3 minutes more or until egg mixture is cooked through but is still glossy and moist.

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  • Spoon the eggs into two small casseroles. Sprinkle with the ham and mushrooms. Pour sauce over ham and mushrooms.

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  • Bake, covered, in a 350 degree F oven for 15 to 20 minutes or until heated through. Sprinkle with green onion. Makes 2 servings.

Nutrition Facts

409 calories; 31 g total fat; 15 g saturated fat; 491 mg cholesterol; 907 mg sodium. 9 g carbohydrates; 24 g protein; 1409 IU vitamin a; 2 mg vitamin c; 263 mg calcium; 2 mg iron;

Reviews

2 Ratings
  • 5 star values: 1
  • 4 star values: 0
  • 3 star values: 0
  • 2 star values: 1
  • 1 star values: 0