Scrambled Egg Casserole

Portion Size: ½ cup

 Ingredients: Yields: 8 servings

Ingredients Notes: 
1/2 cup chopped green pepper or sliced green onionWash, trim and slice
3 tablespoons olive oil
12 Beaten eggsMay 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
For gluten free (GF): Use GF all purpose flour and GF bread crumbs. Check all ingredients to ensure they are gluten free.


Steps:Directions: Critical Control Point /Quality Assurance
1Preheat oven to 350°F
2In a large skillet cook green onion in 1 tablespoon of olive oil till tender. Add eggs.
3Cook over medium heat without stirring till mixture begins to set on bottom and around edge
4Lift and fold partially cooked eggs so uncooked eggs portion flow underneath.
5Continue cooking till just set. Transfer to a baking dish.
6In a saucepan melt 2 tablespoons of the margarine.
7Stir in flour and pepper. Add milk all at once.
8Cook and stir till thickened and bubbly.
9Stir in cheese till melted. Stir in pimento.
10Fold cheese mixture into cooked eggs.
11Add remaining oil to crumbs; toss with crumbs
12Sprinkle over egg mixture and bake in a 350°F oven for 15 to 20 minutes or till hotCook until internal  end temperature is 160 ° degrees F.

Jacqueline Larson M.S., R.D.N. and Associates