(Photo courtesy of MissHomemade.com)
You will love this overnight scrambled egg casserole recipe.
You may use bacon, ham or even Canadian bacon for this recipe. Just remember, this is the foundation recipe and you can add whatever your little heart desires.
- 1 to 2 cups ham, bacon or Canadian bacon, cubed or chopped
- 1/2 cup coarsely chopped broccoli florets
- 1/4 cup chopped green onion
- 1 TBS butter
- 12 eggs, beaten
- 4 oz. sliced mushrooms
- 1/4 cup melted butter
- 2-1/4 cups soft bread crumbs
- 1/2 tsp paprika
Cheese Sauce Ingredients:
- 2 TBS butter
- 2-1/2 TBS flour
- 2 cups whole milk
- 1/2 tsp salt
- 1/8 tsp pepper
- 1 cup shredded sharp cheddar cheese
Melt 2 tablespoons of butter over low heat; whisk in flour and cook 1 minute. Gradually add the milk; cook over medium heat until thickened, stirring constantly. Add 1/2 tsp salt and 1/8 tsp pepper, stirring until cheese melts and mixture is smooth. Remove from heat.
Spray a 9x13 inch pan with oil and set aside.
In a large frying pan, sauté ham, broccoli and green onion in 1 tablespoon of butter. Add beaten eggs and cook over medium-high heat, stirring to form large, soft curds.
When eggs are set, stir in mushrooms and cheese sauce. Spoon into the prepared pan. Combine 1/4 cup melted butter and crumbs; spread over egg mixture. Sprinkle with paprika. Cover and chill overnight.
The next morning, preheat oven to 350 degrees. Bake for 30 minutes or until heated thoroughly. Serves 8 to 10.
For more scrambled egg casserole recipes, please visit http://www.misshomemade.com/.