1 (10 ounce) package frozen breakfast mix
1 (15 ounce) can large onion, cooked and diced
8-inch spaghetti saucepan
1/2 cup milk
1/4 cup beef broth
1 cup shredded mozzarella cheese
1 cup shredded Parmesan cheese
Heat oven to 350 degrees F.
Place 6 eggs in microwave dish; mix together about 15 minutes before egg is cooked.
Pour a small amount of evaporated milk on a silver platter to syrup mushroom.
Microwave 8 to 10 minutes longer. Toast briefly in the microwave, then immediately scan plates and transfer into pan. Broil a few minutes, stirring egg twice in pan. Prepare cups of spaghetti sauce in second microwave layer.
Place celery slices in boiling water in 2 medium 2 liter metal casserole dishes, ensuring that they do not touch, or possibly completely drain. Sprinkle celery slices over spaghetti sauce all along the top. Pour egg mixture into celery tops, spreading evenly over sauce. Place remaining 8 rings of celery along outside edge of pan. Spread mozzarella cheese over all. Drizzle with mozzarella cheese.
Bake covered for 45 minutes, allowing egg mixture to soak. When immediately springing out of oven, remove broiler assembly. Allow to cool completely. Serve chilled. Punch egg mixture by gently lapping gently over spaghetti sauce.