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
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 American cheese, chopped
- 1-1/2 cups sliced fresh mushrooms
- 2 green onions, finely chopped
- 1 cup cubed fully cooked ham
- 2 cups egg substitute
- 4 large eggs
- TOPPING:
- 3 slices whole wheat bread, cubed
- 4 teaspoons butter, melted
- 1/8 teaspoon paprika
Reviews
I have been making this recipe for years, from a Taste of Home magazine, but mine is a little different. It uses 12 eggs and velveeta for the cheese. My husband is a pastor and we often have missionaries staying in our home. When our children were young, they called it the "missionary casserole" since I often fixed it for our overnight guests. Though they are now grown and married with children of their own, it is still called the "missionary casserole."
Fantastic meal. Easy to make and I like that I could make it the night before.Thanks!!
No comment left
No comment left
No comment left
No comment left
No comment left
No comment left