Brunch Scrambled Eggs - cooking recipe

Ingredients

1/2 lb. butter
2 c. green onion
1/2 c. flour
2 1/2 c. evaporated milk
2 1/2 c. milk
2 c. grated Swiss cheese
1 c. dry sherry
1 tsp. seasoned salt
1/2 tsp. curry powder
1/2 tsp. white pepper
1/2 tsp. cayenne pepper
1/2 tsp. dry mustard
3 dozen eggs
2 c. water
salt and pepper to taste
4 Tbsp. oil
2 lb. cooked and peeled shrimp or 2 lb. cooked sausage or 4 c. chopped ham (optional)

Preparation

Melt 1/2 of the butter in large saucepan.
Saute onions and stir in flour.
Gradually add milk and cook until thickened.
Blend in cheese, remove from heat and stir in sherry and spices.
Beat 18 eggs with 1 cup water and season with salt and pepper.
Melt 4 tablespoons butter and 2 tablespoons oil in large skillet. Scramble eggs until they barely hold together; set aside to cool. Repeat with remaining eggs.
Grease 2 (3-quart) casseroles.
Pour 1/4 of sauce in each casserole.
Place eggs evenly on top.
If using shrimp, sausage or ham, add at this point.
Cover with remainder of sauce, dividing between the two casseroles.
Entire top and bottom must be covered.
Cover tightly and refrigerate up to 2 days.
Bring to room temperature.
Bake covered at 275\u00b0 for 1 hour.
Keep warm over hot water.