Scrambled Egg Breakfast Casserole

Ingredients

• 5 tablespoons butter
• 1 (14 ounce) package cooked bacon, crumbled
• 2/3 cup chopped onion
• 18 eggs, beaten
• Cheese Sauce:
• 5 tablespoons butter
• 5 tablespoons all-purpose flour
• 3 cups milk
• 1 1/2 cups shredded Cheddar cheese
• 2/3 teaspoon salt
• 1/4 teaspoon ground black pepper
• Topping:
• 2 1/2 cups seasoned stuffing mix
• 1/4 cup melted butter

Directions

Melt 5 tablespoons butter in a large skillet over medium-high heat. Saute bacon crumbles and onion in hot butter until onion is tender, 5 to 10 minutes. Add eggs; cook and stir until eggs are starting to set but are still moist, about 5 minutes.

Melt 5 tablespoons butter in a saucepan over medium-high heat. Whisk flour into butter to form a thick paste. Add milk, Cheddar cheese, salt, and pepper. Cook and stir until cheese is melted and sauce is thick, 5 to 7 minutes.

Stir seasoned stuffing mix and 1/4 cup melted butter together in a bowl.

Grease a 9×13-inch baking dish.

Stir eggs and cheese sauce together in a bowl; pour into prepared baking dish and spread stuffing mixture over the top. Cover the baking dish with plastic wrap and chill in the refrigerator, 8 hours to overnight.

Preheat oven to 350 degrees F (175 degrees C). Remove plastic wrap from baking dish.

Bake casserole in the preheated oven until heated through and set, about 30 minutes.