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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 Eggland's Best 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 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.
  • 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.

2 of 2

Overnight Brunch Casserole (continued)

Directions (continued)

  • 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.
  • 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.
Nutritional 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