Scrambled-Egg Casserole
Nutrition
Calories: 224 kcalCarbohydrates: 12 gProtein: 18 gFat: 23 gSaturated Fat: 11 gCholesterol: 324 mgSodium: 277 mgFiber: 4 gSugar: 8 gVitamin A: 22.25 IUCalcium: 107 mgIron: 9 mg
Ingredients
- 1/4 cup chopped green pepper or sliced green onion
- 3 tbsp margarine or butter
- 6 whole eggs beaten
- 1 tbsp all-purpose flour
- 2/3 cup milk
- 3/4 cup shredded American or process Swiss cheese 3 ounces
- 2 tbsp diced pimiento
- 1/4 cup plain or seasoned fine dry bread crumbs
Instructions
- Oven 350°
- In a large skillet cook green pepper or onion in 1 tbsp of the margarine till tender. Add eggs; cook over medium heat without stirring till mixture begins to set on bottom and around edge. Lift and fold partially cooked eggs so uncooked portion flows underneath. Continue cooking till just set. Transfer to a 1-quart casserole.
- In a small saucepan melt 1 tbsp of the margarine. Stir in flour and 1/8 teaspoon pepper. Add milk all at once. Cook and stir till thickened and bubbly. Stir in cheese till melted. Stir in pimiento. Fold cheese mixture into cooked eggs.
- Melt remaining margarine; toss with crumbs. Sprinkle over egg mixture. Bake in a 350° oven for 15 to 20 minutes or till hot.