Overnight Brunch Casserole |
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Prep Time: 30 Minutes Cook Time: 40 Minutes |
Ready In: 70 Minutes Servings: 12 |
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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. Ingredients:
3 tablespoons butter, divided |
2 tablespoons king arthur unbleached all-purpose flour |
1/2 teaspoon salt |
1/8 teaspoon pepper |
2 cups fat-free milk |
5 slices reduced-fat process american cheese product, chopped |
1-1/2 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 teaspoons butter, melted |
1/8 teaspoon paprika |
Directions:
1. In a large saucepan, melt 2 tablespoons butter. Stir in the flour, salt and pepper until smooth; gradually add milk. Bring to a boil; cook and stir for 2 minutes or until slightly thickened. Stir in cheese until melted. Remove from the heat.
2. In a large nonstick skillet, saute 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.
3. Transfer to a 13-in. x 9-in. baking dish coated with cooking spray. Toss bread cubes with butter. Arrange over egg mixture; sprinkle with paprika. Cover and refrigerate overnight.
4. Remove from the refrigerator 30 minutes before baking. Bake, uncovered, at 350° for 40-45 minutes or until a knife inserted near the center comes out clean. Let stand for 10 minutes before cutting. Yield: 12 servings.
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