Scrambled Egg Casserole
Portion Size: ½ cup
Ingredients: Yields: 8 servings
| Ingredients | Notes: |
| 1/2 cup chopped green pepper or sliced green onion | Wash, trim and slice |
| 3 tablespoons olive oil | |
| 12 Beaten eggs | May use egg substitute |
| 1/4 teaspoon pepper | |
| 2 tablespoons flour | |
| 1 cup nonfat milk | |
| 1 1/2 Cup shredded low fat Cheddar or low fat Swiss cheese | |
| 3 Tablespoons diced pimento | |
| 1/3 Cup bread crumbs |
Directions:
| Steps: | Directions: | Critical Control Point /Quality Assurance |
| 1 | Preheat oven to 350°F | |
| 2 | In a large skillet cook green onion in 1 tablespoon of olive oil till tender. Add eggs. | |
| 3 | Cook over medium heat without stirring till mixture begins to set on bottom and around edge | |
| 4 | Lift and fold partially cooked eggs so uncooked eggs portion flow underneath. | |
| 5 | Continue cooking till just set. Transfer to a baking dish. | |
| 6 | In a saucepan melt 2 tablespoons of the margarine. | |
| 7 | Stir in flour and pepper. Add milk all at once. | |
| 8 | Cook and stir till thickened and bubbly. | |
| 9 | Stir in cheese till melted. Stir in pimento. | |
| 10 | Fold cheese mixture into cooked eggs. | |
| 11 | Add remaining oil to crumbs; toss with crumbs | |
| 12 | Sprinkle over egg mixture and bake in a 350°F oven for 15 to 20 minutes or till hot | Cook until internal end temperature is 160 ° degrees F. |
Posted in Breakfast and Egg Recipes, Breakfast Entree
