Make Ahead Scrambled Egg & Broccoli Casserole
Created by Expobaby on December 18, 2011
- Servings: 8
- Prep Time: 30m
- Cook Time: 25m
- Recipe #3592
Ingredients
- 6 tablespoons butter, divided
- 1/4 cup all-purpose flour
- 2 cups milk
- 2 cups shredded cheddar cheese
- 1 1/2 cups sliced fresh mushrooms
- 1/4 cup finely chopped onion
- 12 eggs, beaten
- 1 teaspoon salt
- 3 cups frozen chopped broccoli, cooked and drained
- 1 1/2 cups soft bread crumbs
How to Make
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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.
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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.
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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.
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Step 4: Remove from the refrigerator 30 minutes before baking. Bake, uncovered, at 350° for 25-30 minutes or until top is golden
Nutritional Facts
- 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