Overnight Mushroom Egg Casserole |
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Prep Time: 30 Minutes Cook Time: 35 Minutes |
Ready In: 65 Minutes Servings: 12 |
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Want to be sure your family's eggs are all ready at the same time on Christmas morning? Try this merry make-ahead breakfast casserole. I sometimes make it heartier by adding some dries beef with the bacon. Ingredients:
5 tablespoons butter, divided |
1/3 cup king arthur unbleached all-purpose flour |
1-1/2 cups milk |
1 jar (4-1/2 ounces) sliced mushrooms, drained |
10 eggs |
2/3 cup half-and-half cream |
1/4 teaspoon salt |
1/8 teaspoon pepper |
10 bacon strips, cooked and crumbled |
Directions:
1. In a small saucepan, melt 3 tablespoons butter. Stir in flour until smooth; gradually add milk. Bring to a boil; cook and stir for 2 minutes or until thickened. Stir in the mushrooms; set aside.
2. In a large bowl, whisk the eggs, cream, salt and pepper. In a large skillet, heat the remaining butter until hot. Add egg mixture; cook and stir over medium heat until eggs are completely set.
3. Transfer to a greased 11-in. x 7-in. baking dish; top with mushroom mixture. Sprinkle with bacon. Cover and refrigerate overnight.
4. Remove from the refrigerator 30 minutes before baking. Bake, uncovered, at 325° for 32-36 minutes or until heated through. Yield: 12 servings.
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