Overnight Brunch Casserole

Name: Overnight Brunch Casserole
Prep time: 30 min
Cook time: 40 min
Total time: 1 h 10 min
Yield: 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 large Nellie’s Free Range Eggs; TOPPING:; 3 slices whole wheat bread, cubed; 4 teaspoons butter, melted; 1/8 teaspoon paprika

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 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 large Nellie’s Free Range Eggs
TOPPING:
3 slices whole wheat bread, cubed
4 teaspoons butter, melted
1/8 teaspoon paprika

Directions

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.
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.
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.
Remove from refrigerator 30 minutes before baking. Preheat oven to 350°. Bake, uncovered, 40-45 minutes or until a knife inserted in the center comes out clean. Let stand 10 minutes before cutting.

Nutrition Facts

1 piece: 150 calories, 7g fat (4g saturated fat), 91mg cholesterol, 509mg sodium, 8g carbohydrate (4g sugars, 1g fiber), 13g protein. Diabetic Exchanges: 2 lean meat, 1 fat, 1/2 starch.

Originally published as Breakfast Casserole in Healthy Cooking December/January 2013

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newgrandma

Nov 23, 2014

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."
SnowwhiteAbby

Nov 23, 2014

Fantastic meal. Easy to make and I like that I could make it the night before.Thanks!!