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Broccoli Breakfast Casserole

Total Time

Prep: 45 min. + chilling Bake: 35 min.

Makes

12 servings

I came up with this hearty dish for a graduation brunch and got many requests for the recipe. I love the combination of broccoli, mushrooms, ham and cheese—delicious!—Edna Thomas, Warsaw, Indiana
Broccoli Breakfast Casserole Recipe photo by Taste of Home

Ingredients

  • 4 cups fresh broccoli florets
  • 24 large eggs
  • 5 tablespoons butter, divided
  • 1-3/4 cups sliced fresh mushrooms
  • 1 cup cubed fully cooked ham
  • 2 green onions, chopped
  • 2 tablespoons all-purpose flour
  • 2 cups 2% milk
  • 1 cup shredded cheddar cheese
  • 3/4 teaspoon salt
  • 1/2 teaspoon pepper
  • TOPPING:
  • 2-1/4 cups soft bread crumbs
  • 1/4 cup butter, melted

Directions

  1. In a large saucepan, place steamer basket over 1 in. of water. Place broccoli in basket. Bring water to a boil. Reduce heat to maintain a simmer; steam, covered, 4-6 minutes or until crisp-tender.
  2. In a large bowl, whisk eggs until blended; set aside. In a large skillet, heat 3 tablespoons butter over medium heat. Add mushrooms, ham and green onions; cook and stir 4-6 minutes or until vegetables are tender. Pour in eggs; cook and stir until eggs are thickened and no liquid egg remains.
  3. Meanwhile, in a small saucepan, melt 2 tablespoons butter over medium heat. Stir in flour until smooth; gradually whisk in milk. Bring to a boil, stirring constantly; cook and stir 3-4 minutes or until thickened. Stir in cheese, salt and pepper until cheese is melted.
  4. Add cheese sauce to egg mixture; gently stir in broccoli. Transfer to a greased 13x9-in. baking dish. Refrigerate, covered, overnight.
  5. Preheat oven to 350°. Remove casserole from refrigerator while oven heats. In a small bowl, mix bread crumbs and melted butter; sprinkle over casserole. Bake, uncovered, 35-40 minutes or until golden brown. Let stand 5-10 minutes before serving.

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