Eggs Belmar

Ingredients

• 14 c butter
• 14 c flour all-purpose
• 2 c milk
• 1 tsp salt
• 12 tsp pepper
• 6 oz Canadian bacon chopped
• 14 c green pepper chopped
• 14 c sliced green onions
• 12 lb fresh mushrooms sliced
• 3 Tbsp butter melted
• 1 Tbsp butter
• 18 eggs slightly beaten
• 1 c soft bread crumbs
• 2 Tbsp butter melted

Directions

1. Add flour to 14 cup melted butter in saucepan
2. Stir until smooth cook 1 minute and gradually add milk
3. Cook stirring constantly until thickened
4. Add salt and pepper and set aside Saute bacon and next 3 ingredients in 3 tablespoons butter until vegetables are crisp-tender
5. Drain
6. Cook eggs in 1 tablespoon butter without stirring until beginning to set on bottom
7. Draw spatula across to form large curds
8. Continue until cooked but moist
9. Stir in bacon mixture and white sauce
10. Place in greased 13 x 9-inch baking dish glass
11. Combine 2 tablespoons butter and bread crumbs to egg mixture
12. Bake uncovered at 350 for 20 to 25 minutes
13. Make ahead up to 24 hours and refrigerate
14. Let stand at room temperature 30 minutes before baking
15. Leftovers reheat well