Mom's Famous Egg-Bake

I made up this recipe years ago and kept changing until I got it exactly how everyone loves it. It is so good, you won't be able to stop eating it.

(If you have your own white sauce recipe, you may want to use that instead)

 White Sauce

Two sticks (1/2 lb) of butter  

One cup of flour

1/2 gallon whole milk or half n half (may take more)

Cut or chopped deli ham

Salt and pepper 

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On med low heat - In large kettle, melt butter. 

Then slowly add flour while stirring until

all the mixture is very thick.

immediately start adding the milk gradually, 

stirring until white sauce is thick. 

Salt and pepper to taste

add cut or chopped ham

Note* important to stir the whole time or it will 

stick on bottom and get lumpy

Set aside to cool

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Crust

One tube of Pillsbury Crescent rolls or Grands in 9x13"

(or any size near that) Pam sprayed glass cake pan.

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Eggs

Scramble one dozen eggs lightly

Season to taste 

Cool

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Shredded Cheese (of your choice)

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Putting it all together

First ~ tear one half of each biscuit apart

and place side by side in the approx 9x13" pan and press down

Second ~  add scrambled eggs in pan over grands or croissants

Third ~ pour white sauce with ham over the eggs and biscuits 

Last ~ spread a generous portion of your choice of

shredded cheese over the top of egg bake

I always used Monterey Jack cheese

(Colby and mozzarella)

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Bake at 350 degrees for half an hour to

45 minutes or until bottom of pan (biscuits)

and top (shredded cheese) are all golden in color

(If the cheese starts browning first, put tin foil over pan)