Egg Bake

Name: Egg Bake
Ingredients: 1 stick Butter, Divided Use; 2 Tablespoons Flour; 1-1/2 cup Milk (I Use Whole Milk); 1 teaspoon Chicken Bouillon; 1/2 cups Fresh Grated Parmesan Cheese, Divided Use; 2-1/2 ounces, weight Shredded Swiss Cheese; 2 cups Cubed Bread; 1/2 cups Chopped Onion; 12 whole Eggs; 2 cups Chopped Ham

10 ingredients

1 steps

Ingredients

1 stick Butter, Divided Use
2 Tablespoons Flour
1-1/2 cup Milk (I Use Whole Milk)
1 teaspoon Chicken Bouillon
1/2 cups Fresh Grated Parmesan Cheese, Divided Use
2-1/2 ounces, weight Shredded Swiss Cheese
2 cups Cubed Bread
1/2 cups Chopped Onion
12 whole Eggs
2 cups Chopped Ham

Directions

1

["Grease 9 x13 glass baking dish. Preheat oven to 350F.", "Sauce:", "Over medium heat melt 2 Tablespoons butter in a small saucepan, when foaming, add flour and whisk until smooth, slowly pour in the milk while constantly whisking until smooth. Sprinkle in the chicken bouillon; slowly add a packed 1/4 cup of fresh grated Parmesan cheese (the canned Parmesan makes it gritty). Slowly, while whisking constantly add the shredded Swiss. Bring to a simmer and whisk until thick. Remove from heat and whisk occasionally so the sauce doesn't stick to the bottom.", "Crouton topping:", "Melt 3 Tablespoons of butter in a non-stick skillet. When foaming add the cubed bread and stir quickly to evenly coat with butter. Let them toast in the pan, stirring, so they don't burn. This happens quickly. Remove from heat and sprinkle remaining 1/4 cup of Parmesan over top and stir.", "Eggs:", "In a large non-stick skillet saute 1/2 cup of onion in 3 Tablespoons of butter. In a large bowl, whisk a dozen eggs until combined and add chopped ham to eggs. Add egg mixture to onions and butter and cook until lightly set (very lightly set - remember they are still going in the oven and you don't want rubber eggs!). Pour eggs into a greased, 9\" x13\"" pan (preferably glass