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Overnight Mushroom Egg Casserole

 Overnight Mushroom Egg Casserole
Want to be sure your family's eggs are all ready at the same time on Christmas morning? Try this merry make-ahead breakfast casserole. I sometimes make it heartier by adding some dries beef with the bacon.
12 ServingsPrep: 30 min. + marinating Bake: 35 min.


  • 5 tablespoons butter, divided
  • 1/3 cup all-purpose flour
  • 1-1/2 cups milk
  • 1 jar (4-1/2 ounces) sliced mushrooms, drained
  • 10 eggs
  • 2/3 cup half-and-half cream
  • 1/4 teaspoon salt
  • 1/8 teaspoon pepper
  • 10 bacon strips, cooked and crumbled


  • In a small saucepan, melt 3 tablespoons butter. Stir in flour until
  • smooth; gradually add milk. Bring to a boil; cook and stir for 2
  • minutes or until thickened. Stir in the mushrooms; set aside.
  • In a large bowl, whisk the eggs, cream, salt and pepper. In a large
  • skillet, heat the remaining butter until hot. Add egg mixture; cook
  • and stir over medium heat until eggs are completely set.
  • Transfer to a greased 11-in. x 7-in. baking dish; top with mushroom
  • mixture. Sprinkle with bacon. Cover and refrigerate overnight.
  • Remove from the refrigerator 30 minutes before baking. Bake,
  • uncovered, at 325° for 32-36 minutes or until heated through.
  • Yield: 12 servings.

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Overnight Mushroom Egg Casserole (continued)

Nutritional Facts: 1 serving (1 piece) equals 186 calories, 14 g fat (7 g saturated fat), 205 mg cholesterol, 301 mg sodium, 6 g carbohydrate, trace fiber, 9 g protein.
Wine: Sparkling Wine: Enjoy this recipe with a sparkling wine.