Make-Ahead Scrambled Eggs - cooking recipe

Ingredients

3 tablespoons butter or 3 tablespoons margarine, divided
1/4 cup all-purpose flour
2 cups milk
2 cups shredded cheddar cheese
1 cup sliced fresh mushrooms
1/4 cup finely chopped onion
12 eggs, beaten
1 teaspoon salt
1 (10 ounce) package frozen chopped broccoli, cooked and drained
1 cup soft breadcrumbs

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 cheese until melted; set aside.
In a large skillet, saute mushrooms and onion in 2 tablespoons 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 11x7 inch baking dish.
Melt the remaining butter and toss with bread crumbs.
Sprinkle over egg mixture.
Cover and refrigerate overnight.
Remove from refrigerator 30 minutes before baking.
Bake, uncovered at 350 degrees for 25-30 minutes or until top is golden brown.