Receta Breakfast Casserole
- 8 strips bacon
- 1 cup cubed ham
- 1 stick butter, divided
- 1 cup flour
- 4 cups milk
- 2 tablespoons instant minced onion
- Seasoned salt, pepper & Tabasco to taste
- 18 eggs
- 1 1/2 cups evaporated milk
- 1/2 cup canned French fried onion rings, crushed
- 1/2cup grated Monterey Jack cheese
Cook spinach as directed.
Drain spinach very well and chop again.
Cut bacon into 1/4 inch pieces and fry until crisp.
Remove bacon and drain on paper towel.
Add ham to bacon grease and fry 2 minutes. Remove ham and set aside with bacon.
Add ½ stick butter to bacon grease and melt.
Add flour a little at a time, mixing well. Stir and cook until bubbly.
Add milk gradually, stirring until sauce is thick and smooth.
Add spinach, onion and seasonings; mix well and remove from heat.
Melt 1/2 stick of butter in another pan.
Beat eggs and evaporated milk together with salt and pepper.
Scramble mixture in butter until lightly set.
Butter 9” x 13” Pyrex baking dish.
Spread half of eggs, then half of bacon and ham and cover with half of spinach mixture. Repeat these layers and top with onion rings and cheese.
Refrigerate over night; this is a MUST. Bake at 275 degrees for one hour.
Serves 12 – 14.