Clarabelle's Egg Scramble

1. Prepare Cheese Sauce. Blend butter and flour; stir in remaining ingredients; cook and stir until thickened over medium heat:
2 tablespoons melted butter
2 tablespoons whole wheat flour
1 1/2 cup raw milk
1/2 teaspoon salt
1/8 teaspoon pepper
1 1/2 teaspoons worcesterchire sauce

2. Stir in cheese to melt:
1 cup firmly packed grated raw milk cheddar cheese

3. Prepare Toasted Bread Crumb Mixture. Mix together:
1 cup toasted whole grain bread crumbs (I used Tricia Ann's oat bread.)
1 1/2 teaspoon melted butter

4. Butter bottom and sides of 13 x 9 casserole dish.

5. Prepare Scrambled Eggs. Combine eggs and onion; scramble in butter until lightly done:
12 large farm-fresh eggs, lightly beaten
1/4 cup chopped green onion
2 oz. can diced green chiles ( I'd like to try fresh ones from the garden this summer.)
3 tablespoons melted butter

6. Cover bottom of casserole dish with Scrambled Egg mixture. Spread Cheese Sauce over the top; top with Toasted Bread Crumb Mixture.

7. Garnish with paprika and minced parsley.

8. Refrigerate until ready to bake. Bake and 325 for about 45 minutes.

This is the casserole that I served the Bradshaw's for breakfast the day they picked up Clarabelle, their new milk cow. I adapted it from Sue Gregg's Breakfasts cookbook p. 228. It's a good "company" breakfast recipe because it can be made a day or two in advance and kept in the refrigerator until time to bake.

~Trish