Fancy Baked Egg Scramble


  • 3 tablespoons Darigold Butter
  • 1/4 cup chopped onion
  • 1/4 cup chopped green bell pepper
  • 2 cups cubed cooked ham
  • 12 eggs, beaten
  • 4.5 oz. jar sliced mushrooms, drained


  • 2 tablespoons Darigold Butter
  • 2 tablespoons flour
  • 1 teaspoon chicken-flavor instant bouillon
  • 1 1/2 cups Darigold Milk
  • 1 1/2 cups (2 oz.) shredded Swiss cheese
  • 1/4 cup grated Parmesan cheese


  • 2 cups soft breadcrumbs
  • 1/4 cup grated Parmesan cheese
  • 1/4 cup Darigold Butter, melted
  • 2 tablespoons chopped fresh parsley


Heat oven to 350°F. Grease 12x18-inch (2 quart) baking dish. Melt 3 tablespoons butter in large skillet. Cook and stir onion and green pepper in butter until onion is crisp-tender. Add ham and eggs; cook over medium heat until eggs are firm but moist, stirring occasionally. Fold in mushrooms. Remove from heat.

Melt 2 tablespoons butter in medium saucepan. Blend in flour and bouillon; cook until smooth and bubbly. Gradually add milk; cook until mixture boils and thickens, stirring constantly. Add Swiss cheese and 1/4 cup Parmesan cheese; stir until smooth. Fold scrambled eggs into sauce. Pour into greased pan.

Combine all topping ingredients; sprinkle over eggs. Bake at 350°F. for 25 to 30 minutes or until light golden brown.


Makes 10 to 12 servings.


Tip: To make ahead, prepare cover and refrigerate up to 3 hours before baking. Bake as directed above.