4 ounces Canadian bacon, diced
1/4 cup chopped green onions
3 tablespoons butter or margarine
12 large eggs, beaten
2 tablespoons butter or margarine
2 tablespoons all-purpose flour
2 cups milk
1 cup (4 ounce) shredded process American cheese
1/2 teaspoon salt
1/8 teaspoon pepper
2-1/4 cups soft breadcrumbs
1/4 cup butter or margarine, melted
1/8 teaspoon paprika
1 (3 ounce) can mushroom stems and pieces, drained
Saute Canadian bacon and green onions in 3 tablespoons butter in a large skillet over medium heat, stirring constantly, until bacon is lightly browned and green onions are tender. Reduce heat to medium-low; add beaten eggs, and cook, without stirring, until egg mixture begins to set on bottom. Draw a spatula across bottom of pan to form large curds. Continue cooking until eggs are firm but still moist (do not stir constantly). Set eggs aside.
Melt 2 tablespoons butter in a heavy saucepan over low heat; add flour, stirring until smooth. Cook 1 minute, stirring constantly. Gradually add milk, and cook over medium heat, stirring constantly, until mixture is thickened and bubbly. Stir in cheese, salt and pepper. Set aside.
Combine breadcrumbs, 1/4 cup melted butter, and paprika; set aside.
Add reserved cheese sauce and mushrooms to reserved egg mixture. pour into a lightly greased 11 x 7 x 1-1/2 inch baking dish. Sprinkle with reserved breadcrumb mixture.
Bake, uncovered, at 350*F (175*C) for 30 minutes or until lightly browned. Serve immediately.
Makes 8 to 10 servings.