Baked Egg Scramble Courtesy Of: Ontario Egg Producers Baked Egg Scramble 6 to 8 15 mL or 1 Tbsp Vegetable oil 125 mL or 1/2 cup Chopped onion 250 mL or 1 cup Sliced mushrooms 12 Eggs 30 mL or 2 Tbsp Butter 30 mL or 2 Tbsp All-purpose flour 300 mL or 1 1/4 cups Wholesome Farms Milk 175 mL or 3/4 cup Grated swiss cheese 250 mL or 1 cup Croutons Salt and pepper, to taste In large nonstick skillet, heat oil over medium-high heat. Add onion and sauté until translucent. Add mushrooms and continue cooking until limp.

Beat eggs; pour over vegetables. As mixture begins to set, gently move spatula across bottom of skillet to form large, soft curds. Cook until eggs are thickened and no visible liquid egg remains, but mixture is still moist. Remove from heat. Set aside.

In medium saucepan, heat butter until melted. Stir in flour, blending until smooth. Gradually add milk and cook until mixture boils and thickens, stirring constantly. Add cheese and stir until smooth. Season with salt and pepper. Add scrambled eggs to sauce, gently stirring until combined. Pour mixture into lightly greased 2 quart (2L) baking dish. Sprinkle croutons over top. Bake in preheated 350°F oven for 25 to 30 minutes or until lightly browned.