Scrambled Egg Casserole (8 servings) 12 large eggs - beaten 2 cups milk 1 and 1/2 cup soft bread crumbs 1 cup shredded American cheese 1 cup cubed fully cooked ham 1 8-ounce can of sliced mushrooms - drained 1/2 cup butter - divided 1/4 cup sliced green onions 2 Tablespoons all-purpose flour 1/2 teaspoon salt 1/8 teaspoon pepper In a medium saucepan, melt 2 Tablespoons of the butter. Add flour, salt and pepper; cook and stir until mixture begins to bubble. Gradually stir in milk; cook until thickened and bubbly, stirring constantly. Remove from the heat. Add cheese; mix well and set aside. In a large skillet, saute the ham and onions in 3 Tablespoons of the butter until onions are tender. Add eggs; cook and stir until they begin to set. Add the mushrooms and cheese sauce; mix well. Pour into a 7 x 11 inch baking dish. In a small sauce pan, melt remaining butter; toss with bread crumbs. Sprinkle over top of casserole. Cover and refrigerate for 2-3 hours or overnight. Bake, uncovered, at 350 degrees. for 25-30 minutes or until top is golden brown. Sprinkle with additional green onions if desired. Eggs get double the attention in this casserole as they are gently scrambled with ham and mushrooms and then they're baked with lots of other good stuff. Mr Breakfast would like to thank Heather_S for this recipe. Recipe number 1330. Submitted 8/21/2004.