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Overnight Brunch Casserole

Overnight Brunch Casserole
I love to cook for company and do brunch frequently. Different from most egg bakes, this casserole combines scrambled eggs and a cheese sauce that bake up into a rich and creamy dish. —Candace Hesch, Mosinee, Wisconsin
12 ServingsPrep: 30 min. + chilling Bake: 40 min. + standing

Ingredients

  • 3 tablespoons butter, divided
  • 2 tablespoons all-purpose flour
  • 1/2 teaspoon salt
  • 1/8 teaspoon pepper
  • 2 cups fat-free milk
  • 5 slices reduced-fat process American cheese product, chopped
  • 1-1/2 cups sliced fresh mushrooms
  • 2 green onions, finely chopped
  • 1 cup cubed fully cooked ham
  • 2 cups egg substitute
  • 4 eggs
  • TOPPING:
  • 3 slices whole wheat bread, cubed
  • 4 teaspoons butter, melted
  • 1/8 teaspoon paprika

Directions

  • In a large saucepan, melt 2 tablespoons butter. Stir in the flour,
  • salt and pepper until smooth; gradually add milk. Bring to a boil;
  • cook and stir for 2 minutes or until slightly thickened. Stir in
  • cheese until melted. Remove from the heat.
  • In a large nonstick skillet, saute mushrooms and green onions in
  • remaining butter until tender. Add ham; heat through. Whisk egg
  • substitute and eggs; add to skillet. Cook and stir until almost set.
  • Stir in cheese sauce.
© Taste of Home 2013

2 of 2

Overnight Brunch Casserole (continued)

Directions (continued)

  • Transfer to a 13-in. x 9-in. baking dish coated with cooking spray.
  • Toss bread cubes with butter. Arrange over egg mixture; sprinkle
  • with paprika. Cover and refrigerate overnight.
  • Remove from the refrigerator 30 minutes before baking. Bake,
  • uncovered, at 350° for 40-45 minutes or until a knife inserted
  • near the center comes out clean. Let stand for 10 minutes before
  • cutting. Yield: 12 servings.
Nutrition Facts: 1 piece equals 150 calories, 7 g fat (4 g saturated fat), 91 mg cholesterol, 509 mg sodium, 8 g carbohydrate, 1 g fiber, 13 g protein. Diabetic Exchanges: 2 lean meat, 1 fat, 1/2 starch.
Wine: Medium-Bodied White Wine: Enjoy this recipe with a medium-bodied white wine such as Riesling or Gewürtztraminer
© Taste of Home 2013