Christmas morning Brunch

For many years, I have prepared a brunch on Christmas morning for our family. Faces around the table are different, as relationships change and people move away, and I keep experimenting with the menu. Basically, though, I try to prepare just about every breakfast dish known to man.
One item that is rather unusual for a breakfast buffet is noodles. Years ago I asked for input
on new things to include on the menu and grandson, Trenton, who was very young at the
time, said "Noodles", so they have been included every year since. For the first time ever,
I had to buy noodles already made from Sanders Bakery, as rolling out and cutting the noodles
is playing havoc with my hands. How sad--but another adjustment I have to make to accommodate Mr. Arthritis, I guess!
I love the Waffle House version of cheesy eggs and have fixed them many times, but sometimes they turn out well, and some times they end up watery, so when I ran across a recipe
for baked cheesy scrambled eggs, I was thrilled.
I was a little hesitant, though, when I realized that the casserole dish took 18 eggs. "Oh, well", I thought. "After all, it's Christmas." Sensing my hesitation over the 18 eggs, made me think of my Mom. When I was a kid, only rarely did she make an angel food cake, even though our family really liked that delicacy. Back then, of course, there were no cake mixes in boxes, but everything had to be made from scratch, and she could hardly bring herself to use 12 (ONE
WHOLE DOZEN OF EGGS). Mom raised chickens--not because she needed a hobby--but
because she needed to sell or "trade" those eggs at the Xenia Mercantile (a/k/a Colclasure's
Store). Eggs were therefore a priceless commodity. Maybe Lelia Lee's genes were coming to the surface when I thought twice about using 18 eggs.
I made the casserole, but was a little late in putting it in the oven. It shouldn't have been a problem, except
the center of the egg dish stayed runny. Since the rest of the food was on the table, and people had begun to eat, I hurried and zapped the egg thingy in the microwave, and then zapped it again and again. The center was finally set, but with all of the nuking of the eggs, they were a little
tough.
People definitely were not in the mood for eggs by this time, so except for a few tablespoons
dipped out of the dish, the rest of the casserole was thrown out.
Looking back, I can see what I did wrong. I made the casserole the night before and put it in the fridge, so should have set it out to come to room temp before baking, and/or, since I had
2 ovens at work, 2 crock-pots, one electric skillet and 2 burners on the cooktop, I might have failed to set the oven at the right temperature.
I am not going to give up on that recipe though, as it came from one of my favorite cookbooks.
If you want to give it a try, when you are serving a crowd, just give it extra time to bake and let it set out at room temperature for awhile before baking.
BREAKFAST CASSEROLE
18 eggs
1 lb. meat (ham, bacon or sausage)
(I used bacon, but less than a pound)
1/4 cup flour
2 cups milk
3/4 cup margarine
1 lb. Velvetta Cheese
Fry meat, drain and crumble. Melt margarine, stir in flour. Add milk and cheese,
cook until thick and smooth. Cool, add meat and eggs. Pour into a 9x13" buttered pan. (Glass works best). Bake at 350 degrees for 35-40 minutes. this dish can be prepared the night before, placed in the refrigerator overnight and baked the next morning.