Edwards Family Recipes

• 1 pound Edwards' Virginia hickory-smoked bacon, cooked and crumbled
• 1/4 cup chopped green onions
• 3 tablespoons butter
• 1 dozen eggs, beaten
• 1 4-ounce can sliced mushrooms, drained
• 1/4 teaspoon salt
• 1/8 teaspoon coarsely ground black pepper

• 2 tablespoons butter or margarine
• 2 1/2 tablespoons flour
• 2 cups milk
• 1 cup grated sharp cheese
• ¼ – 1/2 teaspoon salt
• 1/8 teaspoon coarsely ground black pepper

1. Prepare cheese sauce and set aside. Sauté onions in butter until onion is transparent; add eggs and scramble until soft. Do not overcook. Add mushrooms, salt and pepper. Fold in cheese sauce and bacon. Spoon into a lightly-greased 9 x 13 baking dish. Cover with plastic wrap and chill until ready to bake. Bake uncovered at 350° for 30 minutes. Selves 8.

2. CHEESE SAUCE: Melt butter or margarine over medium heat; add flour and mix well; allow to bubble 1-2 minutes. Remove from heat and stir in milk; return to heat and cook until thickened. Add cheese and spices; stir until cheese melts. Note: This can be made 2 days ahead. Do not freeze. This casserole tastes like freshly scrambled eggs. This is a wonderful recipe for a brunch or holiday breakfast since all the work is done ahead of time. "Incredibly delicious"