Overnight Mushroom Egg Casserole Recipe

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Want to be sure your family's eggs are all ready at the same time on Christmas morning? Try this merry make-ahead breakfast casserole. I sometimes make it heartier by adding some dries beef with the bacon.

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Overnight Mushroom Egg Casserole Recipe

Prep: 30 min. + marinating Bake: 35 min.

Yield: 12 Servings

30 35 65

Ingredients

5 tablespoons butter, divided
1/3 cup all-purpose flour
1-1/2 cups milk
1 jar (4-1/2 ounces) sliced mushrooms, drained
10 eggs
2/3 cup half-and-half cream
1/4 teaspoon salt
1/8 teaspoon pepper
10 Wright® Brand Bacon strips, cooked and crumbled

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Directions

In a small saucepan, melt 3 tablespoons butter. Stir in flour until smooth; gradually add milk. Bring to a boil; cook and stir for 2 minutes or until thickened. Stir in the mushrooms; set aside.
In a large bowl, whisk the eggs, cream, salt and pepper. In a large skillet, heat the remaining butter until hot. Add egg mixture; cook and stir over medium heat until eggs are completely set.
Transfer to a greased 11-in. x 7-in. baking dish; top with mushroom mixture. Sprinkle with bacon. Cover and refrigerate overnight.
Remove from the refrigerator 30 minutes before baking. Bake, uncovered, at 325° for 32-36 minutes or until heated through. Yield: 12 servings.

Nutritional Facts 1 serving (1 piece) equals 186 calories, 14 g fat (7 g saturated fat), 205 mg cholesterol, 301 mg sodium, 6 g carbohydrate, trace fiber, 9 g protein.

Originally published as Overnight Mushroom Egg Casserole in Country Woman Christmas Annual 2004, p17