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Make Ahead Scrambled Eggs

 Make Ahead Scrambled Eggs
Meet the Cook: As a high school vice principal with a 5-year-old daughter, I especially appreciate the convenience of this dish. I've served it for breakfast and also as part of a full brunch buffet along with breads, biscuits, bagels and side salads. -Diane Sackfield, Kingston, Ontario
6-8 ServingsPrep: 30 min. + chilling Bake: 25 min.


  • 5 tablespoons butter, divided
  • 1/4 cup all-purpose flour
  • 2 cups milk
  • 2 cups (8 ounces) shredded cheddar cheese
  • 1 cup sliced fresh mushrooms
  • 1/4 cup finely chopped onion
  • 12 eggs, beaten
  • 1 teaspoon salt
  • 3 cups frozen chopped broccoli, cooked and drained
  • 1 cup soft bread crumbs


  • In a saucepan, melt 2 tablespoons butter. Add flour, cook and stir
  • until the mixture begins to bubble. Gradually stir in milk; bring to
  • boil. Cook and stir for 2 minutes. Remove from the heat.
  • Stir in cheese until melted; set aside. In a large skillet, saute
  • mushrooms and onion in 2 tablespoons butter until tender. Add eggs
  • and salt; cook and stir until the eggs are completely set. Add the
  • cheese sauce and broccoli; mix well.
  • Pour into a greased 11-in. x 7-in. baking dish. Melt the remaining
  • butter and toss with bread crumbs. Sprinkle over egg mixture. Cover
  • and refrigerate overnight.
  • Remove from the refrigerator 30 minutes before baking. Bake,
  • uncovered, at 350° for 25-30 minutes or until top is golden

2 of 2

Make Ahead Scrambled Eggs (continued)

Directions (continued)

  • brown. Yield: 6-8 servings.
Nutritional Facts: 1 serving (1 each) equals 354 calories, 25 g fat (14 g saturated fat), 376 mg cholesterol, 701 mg sodium, 13 g carbohydrate, 1 g fiber, 20 g protein.