Overnight Baked Scrambled Eggs

5 tbs. butter, divided

1/4 c. all-purpose flour

2 c. milk

2 c. shredded sharp Cheddar cheese

1 c. sliced fresh mushrooms

1/4 c. finely chopped onion

12 eggs, beaten

1 tsp. salt

10 oz. frozen chopped broccoli, cooked & drained

1 c. soft bread crumbs

To make the cheese sauce, melt 2 tbs. butter in a saucepan. Add flour 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, sauté mushrooms and onion in 2 tbs. butter until tender. Add eggs and salt. Cook and stir until eggs are completely set. Add the cheese sauce and broccoli. Mix well.

Pour into a greased 11x7x2-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 at 350 degrees for 25 to 30 minutes or until top is golden brown.

6 to 8 servings