Melt 1/4 cup butter in heavy saucepan over low heat; add flour, stirring until smooth. Cook 1 minute, stirring constantly, until thickened. Stir in salt and pepper. Set aside.

 

Sauté Canadian bacon, green pepper, green onion and mushrooms until vegetables are crisp-tender; drain.

 

Melt 1 Tbsp butter in skillet, tilting to coat bottom; add eggs. Cook without stirring until mixture begins to set on bottom. Draw a spatula across bottom of pan to form large curds. Continue until eggs are thickened but still moist; do not stir constantly. Remove from heat. Gently stir in Canadian bacon mixture and white sauce. Spoon mixture into a greased half pan.

 

Combine breadcrumbs and 2 Tbsp melted butter, stirring well; sprinkle evenly over eggs.

 

Bake, uncovered at 350 degrees F for 20 minutes or until thoroughly heated.