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Ham and Mushroom Baked Eggs

3 tablespoons butter
3 tablespoons all-purpose flour
2 cups milk
1/2 teaspoon salt
1/8 teaspoon ground black pepper
1 cup shredded sharp Cheddar cheese
3 tablespoons butter
1/4 cup diced onion
12 eggs, beaten
1 cup diced ham
6 small mushrooms, chopped

Make the cheese sauce: Melt 3 tablespoons butter in a saucepan on
top of the stove. Quickly stir the flour into the saucepan until
the mixture is smooth. Stir in the milk, salt and pepper; continue
stirring until the mixture is smooth and thick. Finally, stir in
the cheese until it is melted. Grease a 9x13 inch baking pan.

In a skillet, saute butter and onions. Pour the beaten eggs and
ham into the skillet; scramble until set. Fold the mushrooms and
cheese sauce into the eggs. Pour the mixture into the prepared
baking pan. Cover and chill for 30 minutes or overnight.

Preheat oven to 350 degrees F (175 degrees C).

Bake the egg and mushroom casserole for 30 minutes in the 350
degrees F (175 degrees C) oven.

Makes 8 servings


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