Cooking with Paula Deen


Scrambled Egg Casserole

Makes 8 to 10 servings

1 pound ground pork breakfast sausage
⅔ cup chopped green onion
1 (4.5-ounce) jar sliced mushrooms, drained
4 tablespoons unsalted butter, cubed and divided
12 large eggs
½ teaspoon salt
¼ teaspoon ground black pepper
Cheese Sauce (recipe follows)
2 cups plain fresh bread crumbs, divided
Garnish: chopped green onion

1. In a large skillet, cook sausage until browned and crumbly, about 5 minutes, adding green onion during last 2 minutes of cooking. Using a slotted spoon, transfer sausage mixture to a large bowl, reserving drippings in skillet for Cheese Sauce. Add mushrooms to sausage mixture.

2. In a large nonstick skillet, melt 2 tablespoons butter over medium-low heat.

In a large bowl, whisk together eggs, salt, and pepper. Add eggs to butter in skillet; cook, gently stirring and scraping bottom and sides of skillet with a rubber spatula, just until large, soft curds form. (Do not overcook.) Gently

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