Egg Casserole with Canadian Bacon

  • 2 tablespoons butter
  • 2 tablespoons all-purpose flour
  • 2 cups milk, room temperature
  • 1 1/2 cups cheddar cheese, grated
  • 1 1/2 cups Canadian bacon, diced
  • 1/4 cup green onion, diced
  • 4 oz cremini mushrooms, sliced
  • 2 tablespoons olive oil
  • 7 eggs
  • 5 egg whites
  • 1 cup Ritz cracker crumbs
  • 1/8 teaspoon paprika
  • Kosher salt and freshly ground black pepper, to taste
  1. Preheat oven to 350°F and grease a 9×13-inch baking dish with nonstick spray. Set aside.
  2. In a small saucepan, melt the butter over medium-high heat. Whisk in the flour and cook for 1 minute. Gradually add milk, stirring frequently, and cook until thickened, 3-5 minutes.
  3. Season with salt and pepper, stir in cheese until melted, and remove from heat. Set aside.
  4. Crush crackers in a ziptop bag and mix with paprika. Set aside.
  5. In a large bowl, whisk together the eggs and egg whites. Season with salt and pepper.
  6. Heat the olive oil in a large skillet over medium-high heat. Add the mushrooms, green onion, and Canadian bacon and cook for 3-5 minutes. Add eggs and cook until just set, stirring often.
  7. Stir egg mixture into cheese sauce and pour into prepared baking dish.
  8. Top with cracker crumbs and bake until bubbly and golden brown, about 30 minutes.

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