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

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

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

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.

Directions

  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

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.

Medium-Bodied White Wine

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

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