Egg and Crumble Casserole
1/2 pound soy crumbles
3 T butter
2 T all-purpose flour
1 1/4 c milk
2 cup frozen hash brown potatoes
4 hard boiled eggs, sliced
1/2 c corn flakes
1/4 green onions
Preheat oven to 350. Prepare casserole with non stick cooking spray. Crumble soy crumbles into skillet, and brown. Set aside. Melt 2 T butter in same skillet, stir
in flour until smooth. Gradually stir in milk, cook and stir until thickened. Add crumbles, potatoes, and eggs, stire to combine. Pour into dish. Melt remaining 1 T butter and combine cornflakes and sprinkle over mixture.
Bake 30 minutes or until bubbly.
