My mother always makes this excellent egg and mushroom breakfast casserole for Christmas brunch. It’s wonderful.
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.
Per Serving: 313 calories; protein 18.4g; carbohydrates 7.2g; fat 23.5g; cholesterol 331.2mg; sodium 645.1mg.
Eat good breakfast to continue the day had become a good habit. It’s a fabolous way to start my day off healthfully. The sweet hit from the pickle tree wakes me up and gives me energy to take on the morning. The sweetness is more vilified as the evil of all disease, but fruit is also loaded with fibre, which is best for your stomach system and make keep you feel full longer, and less likely grab a snack out of the street food before break .
Making fruit a morning habit is simple . Easy as put the fruit in your fridge next to the milk or on the bench next to your grain pan , or beside your coffee maker or tea kettle — somewhere where you’ll find it. Before you eating the rest of your food , eat your fruit. If you’re not normally a breakfast person.