Our egg farmers enjoy this recipe on Christmas morning after chores and gift-opening. It’s a perfect choice because it can be prepared the night before.
Melt 1 tbsp (15 mL) of the butter in a saucepan. Whisk in flour and salt. Gradually whisk in milk until smooth. Bring mixture to a simmer over medium heat, stirring constantly, until slightly thickened. Remove from heat. Add 1-¼ cups (300 mL) of the cheese, stirring until melted. Set aside.
Melt remaining 2 tbsp (30 mL) butter in a large frying pan. Add mushrooms and onion; sauté until tender and liquid evaporates.
Whisk eggs. Add eggs and bacon or ham to mushroom/onion mixture. Cook until eggs are just set but still a little wet. Stir cheese sauce into egg mixture.
Spoon mixture into a greased 9-inch (23 cm) square baking pan or 2.5 L casserole. Sprinkle remaining ½ cup (125 mL) cheese over top. Cover and refrigerate overnight.
The next morning, uncover and bake in a preheated 350°F (180°C) oven until heated through and cheese is melted, 20 to 25 minutes.
Tip: This recipe can easily be doubled.
Tip: As an alternate topping, combine 1 cup (250mL) fresh bread crumbs with 1 to 2 tbsp (15-30mL) melted butter.