Recipes for Yummy Breakfast Things

Hello sweet blog friends.

I promised to share a recipe I made on Sunday when guests  came to breakfast.

First I had to look through my many cookbooks to find a recipe. Yes, all but one of those shelves have cookbooks on them. (A little compulsive I am, wouldn't you say? hee hee)

Here's the rest of my books in this one room of the house!

The recipe that was a hit was Fancy Egg Scramble, from a bed and breakfast called Pleasant View in Regent, North Dakota.

The cookbook it came from, Martha W. Murphy: The Bed and Breakfast Cookbook:Great American B&Bs and Their Recipes from All Fifty States, has a 1991 copyright.

A quick check online failed to locate the b&b so it might no longer be in business.

One of the other dishes served was Creme Brulee French Toast. You can read about that here.

The best part of this Fancy Egg Scramble is that it's completely assembled the night before so in the morning all you have to do is pop it into the oven. That frees you up to do other things!

Many thanks to the author, Martha W. Murphy, for writing the cookbook!

 Okay. Here's the recipe:

                                           Fancy Egg Scramble

Serves 8

This must be assembled the night before, refrigerated and baked in the morning.              

1/2 cup of butter
1 cup chopped ham
1/2 cup chopped green onion
1/2 cup chopped green pepper
1/2 cup chopped mushrooms
12 eggs, beaten
3 Tbs. flour
1/2 tsp. salt
1/8 tsp. pepper
2 cups milk (I used whole)
1 cup grated cheddar cheese
3 slices white bread, trimmed and cubed
1/8 tsp. paprika

Saute the ham, onions, peppers and mushrooms in 3 tablespoons of the butter. Add the beaten eggs and scramble. Remove from the heat and put in a large mixing bowl.    
In a saucepan, melt 3 tablespoons of butter. Blend in the flour. Add the milk and stir until bubbly. Add the cheese, stirring until melted. Remove from heat and pour into the scrambled egg mixture. Stir until well combined and then spoon into a greased 11"X7"X2" baking dish.  Distribute the bread cubes evenly over the top of the eggs. Melt the remaining 2 tablespoons of butter and drizzle over the bread cubes. Sprinkle with paprika. Cover and refrigerate overnight.
Remove from the refrigerator 45 inute before baking. Bake uncoveed at 350 degrees for 30 to 40 minutes. Remove from oven, cut into square and serve hot with bisquits. 

WOULD YOU BE INCLINED TO TRY THIS RECIPE?