Broccoli Breakfast Casserole Recipe

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Broccoli Breakfast Casserole Recipe
Broccoli Breakfast Casserole Recipe photo by Taste of Home
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Broccoli Breakfast Casserole Recipe

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I came up with this hearty dish for a graduation brunch and got many requests for the recipe. I love the combination of broccoli, mushrooms, ham and cheese—delicious!—Edna Thomas, Warsaw, Indiana
Featured In: 13x9 Brunch Recipes
MAKES:
12 servings
TOTAL TIME:
Prep: 45 min. + chilling Bake: 35 min.
MAKES:
12 servings
TOTAL TIME:
Prep: 45 min. + chilling Bake: 35 min.

Ingredients

  • 4 cups fresh broccoli florets
  • 24 large eggs
  • 5 tablespoons butter, divided
  • 1-3/4 cups sliced fresh mushrooms
  • 1 cup cubed fully cooked ham
  • 2 green onions, chopped
  • 2 tablespoons all-purpose flour
  • 2 cups 2% milk
  • 1 cup (4 ounces) shredded cheddar cheese
  • 3/4 teaspoon salt
  • 1/2 teaspoon pepper
  • TOPPING:
  • 2-1/4 cups soft bread crumbs
  • 1/4 cup butter, melted

Directions

In a large saucepan, place steamer basket over 1 in. of water. Place broccoli in basket. Bring water to a boil. Reduce heat to maintain a simmer; steam, covered, 4-6 minutes or until crisp-tender.
In a large bowl, whisk eggs until blended; set aside. In a large skillet, heat 3 tablespoons butter over medium heat. Add mushrooms, ham and green onions; cook and stir 4-6 minutes or until vegetables are tender. Pour in eggs; cook and stir until eggs are thickened and no liquid egg remains.
Meanwhile, in a small saucepan, melt 2 tablespoons butter over medium heat. Stir in flour until smooth; gradually whisk in milk. Bring to a boil, stirring constantly; cook and stir 3-4 minutes or until thickened. Stir in cheese, salt and pepper until cheese is melted.
Add cheese sauce to egg mixture; gently stir in broccoli. Transfer to a greased 13x9-in. baking dish. Refrigerate, covered, overnight.
Preheat oven to 350°. Remove casserole from refrigerator while oven heats. In a small bowl, mix bread crumbs and melted butter; sprinkle over casserole. Bake, uncovered, 35-40 minutes or until golden brown. Let stand 5-10 minutes before serving. Yield: 12 servings.
Editor's Note: To make soft bread crumbs, tear bread into pieces and place in a food processor or blender. Cover and pulse until crumbs form. One slice of bread yields 1/2 to 3/4 cup crumbs.
Originally published as Broccoli Breakfast Casserole in Fall Recipe Card Collection 2015

  • 4 cups fresh broccoli florets
  • 24 large eggs
  • 5 tablespoons butter, divided
  • 1-3/4 cups sliced fresh mushrooms
  • 1 cup cubed fully cooked ham
  • 2 green onions, chopped
  • 2 tablespoons all-purpose flour
  • 2 cups 2% milk
  • 1 cup (4 ounces) shredded cheddar cheese
  • 3/4 teaspoon salt
  • 1/2 teaspoon pepper
  • TOPPING:
  • 2-1/4 cups soft bread crumbs
  • 1/4 cup butter, melted
  1. In a large saucepan, place steamer basket over 1 in. of water. Place broccoli in basket. Bring water to a boil. Reduce heat to maintain a simmer; steam, covered, 4-6 minutes or until crisp-tender.
  2. In a large bowl, whisk eggs until blended; set aside. In a large skillet, heat 3 tablespoons butter over medium heat. Add mushrooms, ham and green onions; cook and stir 4-6 minutes or until vegetables are tender. Pour in eggs; cook and stir until eggs are thickened and no liquid egg remains.
  3. Meanwhile, in a small saucepan, melt 2 tablespoons butter over medium heat. Stir in flour until smooth; gradually whisk in milk. Bring to a boil, stirring constantly; cook and stir 3-4 minutes or until thickened. Stir in cheese, salt and pepper until cheese is melted.
  4. Add cheese sauce to egg mixture; gently stir in broccoli. Transfer to a greased 13x9-in. baking dish. Refrigerate, covered, overnight.
  5. Preheat oven to 350°. Remove casserole from refrigerator while oven heats. In a small bowl, mix bread crumbs and melted butter; sprinkle over casserole. Bake, uncovered, 35-40 minutes or until golden brown. Let stand 5-10 minutes before serving. Yield: 12 servings.
Editor's Note: To make soft bread crumbs, tear bread into pieces and place in a food processor or blender. Cover and pulse until crumbs form. One slice of bread yields 1/2 to 3/4 cup crumbs.
Originally published as Broccoli Breakfast Casserole in Fall Recipe Card Collection 2015

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Reviews forBroccoli Breakfast Casserole

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sstetzel User ID: 158954 247764
Reviewed May. 2, 2016

"Hi Snowdanc,

24 eggs is correct. This is a very hearty dish, perfect for brunch!"

MY REVIEW
Snowdanc User ID: 6771993 247665
Reviewed Apr. 30, 2016

"Does this recipe really take 24 eggs??????"

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