Make-Ahead Scrambled Eggs - cooking recipe

Ingredients

5 Tbsp. butter or margarine, divided
1/4 c. all-purpose flour
2 c. milk
2 c. (8 oz.) shredded Cheddar cheese
1 c. sliced, fresh mushrooms
1/4 c. finely chopped onion
12 eggs, beaten
1 tsp. salt
1 (10 oz.) pkg. frozen, chopped broccoli, cooked and drained
1 c. soft bread crumbs

Preparation

In a saucepan, melt 2 tablespoons butter. Add flour; cook and stir until the mixture begins to bubble. Gradually stir in milk; bring to a boil. Cook and stir for 2 minutes. Remove from the heat. Stir in the cheese until melted; set aside. In a large skillet, saute mushrooms and onion in 2 tablespoons of butter until tender. Add eggs and salt; cook and stir until the eggs are completely set. Add the cheese sauce and broccoli; mix well. Pour into a greased 11 x 7 x 2-inch baking dish.