Overnight Brunch Casserole Recipe
Overnight Brunch Casserole Recipe photo by Taste of Home
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Overnight Brunch Casserole Recipe

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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
TOTAL TIME: Prep: 30 min. + chilling Bake: 40 min. + standing
MAKES:12 servings
TOTAL TIME: Prep: 30 min. + chilling Bake: 40 min. + standing
MAKES: 12 servings


  • 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 large eggs
  • 3 slices whole wheat bread, cubed
  • 4 teaspoons butter, melted
  • 1/8 teaspoon paprika

Nutritional Facts

1 piece: 150 calories, 7g fat (4g saturated fat), 91mg cholesterol, 509mg sodium, 8g carbohydrate (4g sugars, 1g fiber), 13g protein. Diabetic Exchanges: 2 lean meat, 1 fat, 1/2 starch.


  1. In a large saucepan, melt 2 tablespoons butter. Stir in flour, salt and pepper until smooth; gradually add milk. Bring to a boil; cook and stir 2 minutes or until slightly thickened. Stir in cheese until melted. Remove from heat.
  2. 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.
  3. Transfer to a 13x9-in. baking dish coated with cooking spray. Toss bread cubes with butter. Arrange over egg mixture; sprinkle with paprika. Cover and refrigerate overnight.
  4. Remove from refrigerator 30 minutes before baking. Preheat oven to 350°. Bake, uncovered, 40-45 minutes or until a knife inserted near the center comes out clean. Let stand 10 minutes before cutting. Yield: 12 servings.
Originally published as Overnight Brunch Casserole in Healthy Cooking December/January 2013, p30

Medium-Bodied White Wine

Enjoy this recipe with a medium-bodied white wine such as Riesling or Gewürtztraminer

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newgrandma User ID: 1077052 192528
Reviewed Nov. 23, 2014

"I have been making this recipe for years, from a Taste of Home magazine, but mine is a little different. It uses 12 eggs and velveeta for the cheese. My husband is a pastor and we often have missionaries staying in our home. When our children were young, they called it the "missionary casserole" since I often fixed it for our overnight guests. Though they are now grown and married with children of their own, it is still called the "missionary casserole.""

SnowwhiteAbby User ID: 6201667 212658
Reviewed Nov. 23, 2014

"Fantastic meal. Easy to make and I like that I could make it the night before.


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