Night Before Scrambled Eggs

Ingredients

• 3 tablespoons butter divided
• 6 slices bacon cooked chopped
• 12  eggs 
• 1.5 tablespoons flour all-purpose
• 1.3 cups milk 
• 1 cup mushrooms sliced
• 0.3 cup onion finely chopped
• 0.5 teaspoon salt 
• 1.8 cups cheese shredded divided (such as Cheddar or Swiss)

Equipment

• frying pan
• sauce pan
• oven
• whisk
• baking pan

Directions

1. Melt 1 tbsp of the butter in a saucepan.
2. Whisk in flour and salt. Gradually whisk in milk until smooth. Bring mixture to a simmer over medium heat, stirring constantly, until slightly thickened.
3. Remove from heat.
4. Add 1-1/4 cups of the cheese, stirring until melted. Set aside.
5. Melt remaining 2 tbsp butter in a large frying pan.
6. Add mushrooms and onion; saute until tender and liquid evaporates.
7. Whisk eggs.
8. Add eggs and bacon or ham to mushroom/onion mixture. Cook until eggs are just set but still a little wet. Stir cheese sauce into egg mixture.
9. Spoon mixture into a greased 9-inch (23 cm) square baking pan or 2.5 L casserole.
10. Sprinkle remaining 1/2 cup cheese over top. Cover and refrigerate overnight.
11. The next morning, uncover and bake in a preheated 350 degrees F (180 degrees C) oven until heated through and cheese is melted, 20 to 25 minutes.