Make Ahead Scrambled Egg & Broccoli Casserole
"This is a great recipe for a Sunday brunch but there's an overnight chilling time"
Ingredients
Nutritional
- Serving Size: 1 (285.4 g)
- Calories 430.7
- Total Fat - 29.1 g
- Saturated Fat - 12 g
- Cholesterol - 305.5 mg
- Sodium - 1210.9 mg
- Total Carbohydrate - 16 g
- Dietary Fiber - 2.5 g
- Sugars - 5 g
- Protein - 26.9 g
- Calcium - 394.2 mg
- Iron - 2.5 mg
- Vitamin C - 27.9 mg
- Thiamin - 0.2 mg
Step by Step Method
Step 1
In a saucepan, melt 3 tablespoons butter; add flour, cook and stir until the mixture begins to bubble. Gradually stir in milk; bring to boil. Cook and stir for 2 minutes. Remove from the heat.
Step 2
Stir in cheese until melted; set aside. In a large skillet, saute mushrooms and onion in 3 tablespoons butter until tender. Add eggs and salt; cook and stir until the eggs are completely set. Add the cheese sauce and broccoli; mix well.
Step 3
Pour into a greased 11 x 7-in. baking dish. Melt the remaining butter and toss with bread crumbs. Sprinkle over egg mixture. Cover and refrigerate overnight.
Step 4
Remove from the refrigerator 30 minutes before baking. Bake, uncovered, at 350° for 25-30 minutes or until top is golden
Tips
No special items needed.