Print Options

Back to Overnight Mushroom Egg Casserole >

Include these items:

Taste of Home Logo

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.

Ingredients

  • 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 Eggland's Best Eggs
  • 2/3 cup half-and-half cream
  • 1/4 teaspoon salt
  • 1/8 teaspoon pepper
  • 10 bacon strips, cooked and crumbled

Directions

  • 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.

2 of 2

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.