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! :-)
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:Part 3 in here somewhere, too: the broccoli.
Cook and drain the broccoli (I did mine in the microwave - quick and easy).
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.
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! :-)