A delightful and hearty breakfast bake that combines classic flavors with a modern twist.
Preheat your oven to 350°F (175°C).
Preheating ensures even cooking from the start.
In a saucepan, melt the butter over medium heat.
Stir constantly to prevent the butter from burning.
Whisk in the flour and pepper, cooking until the mixture is smooth and bubbly.
This step creates a roux, which thickens the sauce.
Gradually add the milk, stirring until the sauce thickens.
Add the milk slowly to avoid lumps.
Stir in the cheddar cheese until melted and smooth. Set aside.
Remove from heat once the cheese is fully melted to prevent separation.
In a frying pan, cook the bacon until crispy. Remove and crumble.
Drain excess grease on paper towels for a crispier texture.
In the same pan, sauté the onions until translucent, then add the mushrooms and cook until tender.
Use the bacon drippings for added flavor.
Beat the eggs in a mixing bowl and scramble them lightly in the frying pan.
Cook the eggs just until set to avoid overcooking.
Combine the scrambled eggs, bacon, onions, mushrooms, and cheese sauce in a greased baking dish.
Mix gently to keep the ingredients evenly distributed.
Mix the breadcrumbs with melted butter and paprika, then sprinkle over the casserole.
Ensure an even layer for a consistent crust.
Bake in the preheated oven for 30 minutes or until golden and bubbly.
Check the casserole halfway through to ensure even cooking.
Let the casserole cool for 5 minutes before serving.
This allows the casserole to set for easier slicing.
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