Overnight Mushroom Egg Casserole

SUBMITTED BY: Jennifer Green

"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."

PREP TIME	30 Min
COOK TIME	35 Min
READY IN	1 Hr 5 Min

SERVINGS & SCALING

Original recipe yield: 12 servings

USMETRIC

About scaling and conversions

INGREDIENTS

5 tablespoons butter, divided
1/3 cup all-purpose flour
1 1/2 cups milk
1 (4.5 ounce) jar 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

READ REVIEWS (5)

DIRECTIONS

In a 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.
In a bowl, whisk the eggs, cream, salt and pepper. In a skillet, heat the remaining butter until hot. Add egg mixture; cook and stir over medium heat until eggs are completely set. Transfer to a greased 11-in. x 7-in. x 2-in. baking dish; top with mushroom mixture. Sprinkle with bacon. Cover and refrigerate overnight.
Remove from the refrigerator 30 minutes before baking. Bake, uncovered, at 325 degrees F for 32-36 minutes or until heated through.

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REVIEWS

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Reviewed on Dec. 18, 2006 by Susan Fitzpatrick

I love this recipe and so does everyone that has ever eaten it. I have been making this casserole for about 20 years and I always add the dried beef in addition. I have affectionately renamed it "The Heart Stopper Casserole" but don't let that scare you away. It's Christmas~~~Diet after the New Year!

4 users found this review helpful

Reviewed on Nov. 18, 2006 by MindyMcC

A friend of mine served this at a brunch today and it was a big hit! Everyone kept coming back for seconds and wanted the recipe. I will definitely make this whenever hosting a brunch or breakfast - especially since all of the work is done the night before and all you have to do is pop it in the oven 30 minutes before serving.

4 users found this review helpful

Reviewed on May 11, 2008 by Stephanie Waterman

I made this for Mother's day brunch. It was a hugh hit with everyone. Nice to make it up the night before. No left overs the kids took them home. They said they had never had better

0 users found this review helpful

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