Overnight Brunch Casserole
Recipe provided courtesy of Taste of Home magazine. Find more great recipes at
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. * This recipe is DIABETIC FRIENDLY! *
Candace Hesch Mosinee, Wisconsin
Overnight Brunch Casserole Recipe
Overnight Brunch Casserole
3 Tbsp. butter, divided
2 Tbsp. flour
½ tsp. salt
1/8 tsp. pepper
2 cups fat-free milk
5 slices reduced-fat process American cheese product, chopped
1 ½ cups sliced fresh mushrooms
2 green onions, finely chopped
1 cup cubed fully cooked ham
2 cups egg substitute
4 eggs
Topping: 3 slices whole wheat bread, cubed
4 tsp. butter, melted
1/8 tsp. paprika
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, sauté 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 13×9 inch 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 F. Bake, uncovered 40-45 minutes or until a knife inserted near the center comes out clean. Let stand 10 minutes before cutting.
12 servings
(Recipe for Overnight Brunch Casserole was in www.tasteofhome.com, 2015)
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