Scrambled Egg And Crêpe Casserole

1. 1

   Preheat oven to 350u00b0. Melt 1 Tbsp. butter in a large nonstick skillet over medium-high heat; add ham, and saute 3 to 4 minutes or until golden brown. Remove from skillet, and wipe skillet clean.

2. 2

   Melt remaining 2 Tbsp. butter in skillet over medium-low heat. Add green onions; saute 1 minute. Add eggs, salt, and pepper, and cook, without stirring, 1 to 2 minutes or until eggs begin to set on bottom. Gently draw cooked edges away from sides and across bottom of skillet to form large curds, using a spatula. Repeat procedure, cooking until eggs are thickened but still moist (about 6 to 7 minutes). Remove from heat, and gently fold in ham and 2 cups Cheese Sauce.

3. 3

   Spoon about 1/3 cup egg mixture down the center of each crepe; roll up. Place in a lightly greased 13- x- 9-inch baking dish (or divide among smaller dishes). Spoon remaining Cheese Sauce over crepes. Bake at 350u00b0 for 15 to 20 minutes or until sauce is bubbly.

* Per serving · 4 servings · Values may vary.

No additional tips available.