Pages

Saturday, May 7, 2011

Make-Ahead Scrambled Egg Casserole

This is my favorite brunch recipe.
It came out of one of my mom's cookbooks years ago (but I have no idea which one!).
I take this dish to almost every breakfast/brunch function I go to, and it's always a hit.
So, with Mother's Day tomorrow, I thought I'd post this - in case you're in need of some last-minute brunch inspiration! :-)

Oh, and did I mention it's a "make-ahead" dish?  So you make it the day before and leave it in the fridge overnight ..... added bonus, in my book! :-)


Ingredient List:
5 T butter, divided
1/4 c. flour
2 c. milk
2 c. shredded cheddar
1 c. sliced mushrooms
1/4 c. chopped onion
12 eggs, beaten
1 t. salt
1 package frozen, chopped broccoli
1 c. bread crumbs

The dish is really three parts, all mixed together at the end.
Part 1:  the eggs (etc.)
Start by sauteing 1/4 c. diced onions and 1 cup of sliced mushrooms in 2 tablespoons of butter.

While the onions and mushrooms are cooking down, start on Part 2:  the cheese sauce.
Melt 2 tablespoons butter in a saucepan, add flour and stir until bubbling.  Then, gradually stir in the milk.  Cook and stir for 2 minutes more, remove from heat, and stir in the shredded cheddar.
Cheese sauce, complete!  
Set that aside ... and by then, your mushrooms and onions should look something like this:
We've got to squeeze Part 3 in here somewhere, too:  the broccoli.
Cook and drain the broccoli (I did mine in the microwave - quick and easy).
Now back to Part 1 .... add 12 beaten eggs and a teaspoon of salt to the cooking mushrooms and onions.  Cook and stir until you reach scrambled egg consistency.
Next comes the fun part ..... just mix all three steps together!
Spread in a greased 11x7 greased baking dish and top with bread crumbs, mixed with a tablespoon of melted butter.
Cover and refrigerate overnight.
Remove from the fridge 30 minutes prior to baking.  
Bake, uncovered, at 350 degrees for 30 minutes - or until the top is golden brown.  
(6-8 servings)

I didn't have a chance to take a picture of a dished-up serving because it was on the brunch table and was GONE before I had a chance to take a picture! :-)

I'm officially hungry.

Eat .... and be merry! :-)

17 comments:

  1. Looks great!! We made you crockpot chicken recipe again last night and it tasted even better then the first time we made it. Today we are making your crockpot tortilla soup. I can't wait! :)

    ReplyDelete
  2. I am so hungry looking at this!! Have a great Mothers Day!

    Kari

    ReplyDelete
  3. This sounds yummy! I grabbed your Funday button for my bloghop tab!

    ReplyDelete
  4. Trust me everyone...this recipe ROCKS!!! I love it when Bef makes this =)

    ReplyDelete
  5. Get the guts to paint your piano! Thanks for the compliment. And your parents will love you and forgive you!

    ReplyDelete
  6. Delicious! I'm finally catching up on Wandering Wednesday's Blog Hop and have followed you via GFC.
    Happy Mother's Day! :-)
    Elizabeth
    Deli

    ReplyDelete
  7. this looks so delicious...now i can't wait for tomorrow's mother's day breakfast :) will definitely be bookmarking this recipe, thanks!

    found and following thru the sit & relax weekend hop :)

    rockoomph.blogspot.com

    ReplyDelete
  8. I just made this as a trial run for Christmas. Delicious!

    ReplyDelete
  9. I made this for Christmas eve brunch and it was amazing. I thought my guests were going to lick the plates. I did not use broccoli but added more mushrooms and used chopped spring onions instead of regular onions. I also used a little truffle oil - it was Christmas after all!

    This is a fantastic recipe which will go into our family recipe books.

    ReplyDelete

Thank you for your comments!
I love EVERY. SINGLE. ONE. :-)