Egg Scramble Recipe

This is the egg scramble that I served last month at stamp camp.  I had many requests for this so here it is!  It originally came from my good friend Brooke in Boise. Enjoy!


1-3 T. butter

1/4c. onion

1/4 c. green pepper (if I have it-the one I made did not have it in it)

3/4-2cups cubed cooked ham, bacon or sausage

12-15 eggs, beaten


2T. butter

2T. flour

1tsp.chicken flavor bouillon (or one cube)

1 1/2c. milk

2 oz. (1 1 /2 cup) shredded cheese (use whatever you have on hand-I used cheedar but swiss would be good too)

1/4 c. parmesan cheese


2 c. soft bread crumbs (not the kind in a box-real bread, if use sour dough or french bread usually)

1/4 c. grated parmesan

1/4 c. butter

Heat oven to 350 degrees.  Grease a 9×13 baking dish.

Melt butter and  saute onion and pepper until soft.  (I used the bacon fat to I think with the butter to add more flavor).  Add ham (or other meat) and eggs. Cook until eggs are firm but still moist, stir frequently.  Remove from heat.  Pur in greased baking dish.

In separate pot, make sauce.  Melt butter.  Add flour and bouillon; cook until smooth and bubbly.  Gradually add milk; cook until mixture boils and thickens stirring constantly.  Add Cheese; stir till smooth.  Pour sauce over eggs in dish, stir to mix sauce in.

In a small bowl, make topping.  Combine all ingredients above; sprinkle over eggs.  Bake at 350 degrees for 25-30 minutes until golden brown. 

**Egg mixture can be made night before and then make sauce in the morning ot pour over and then bake.


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