Bacon, Mushroom & Scrambled Egg Casserole

Featured Maple Leaf Product: Ready Crisp Pre-Cooked Bacon Strips (#21931)

Method

1. The day before, thaw the cooked bacon strips under refrigeration at 40'F/4'C. May prepare the night before and refrigerate until ready to bake.
2. Prepare cheese sauce by melting one third of the margarine in a saucepan. Whisk in the flour, salt and pepper. Gradually whisk in milk until smooth. Bring mixture to a simmer over medium heat, stirring constantly until slightly thickened. Remove from heat. Add three quarters of the shredded cheese, stirring until melted. Set cheese sauce aside.
3. Melt the remaining two thirds of margarine in a skillet. Add sliced mushrooms and onions, saute until tender and liquid evaporates for about 3 minutes.
4. In a large bowl, whisk liquid eggs . Add whisked eggs and bacon to the mushroom/onion mixture. Cook until eggs are just set but still a little wet. Stir cheese sauce into egg mixture. Remove from heat.
5. Spread egg mixture into a greased 2" deep insert pan. Sprinkle remaining one quarter of the cheese over top. Cover with wrap and refrigerate at <40'F/4'C or lower until ready to bake. May refrigerate overnight.
6. Preheat convection oven to 325'F/165'C
7. Place egg casserole uncovered in preheated oven and bake until heated through and cheese is melted ~20-25 minutes. CCP-Cook to an internal temperature of 165'F/74'C held for at least 15 seconds.

Suggested Accompaniments

Serve with toasted pumpernickel/rye bread, fried home fried potatoes and sliced tomatoes (sides not included in nutritional information).

Nutritional Info per #8 scoop (158 g/5.6 oz)