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Overnight Brunch Casserole


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Serves 12 | Prep Time 30 mins | Cook Time 40 mins

Why I Love This Recipe

Different from most egg bakes, this casserole combines scrambled eggs and a cheese sauce that bake up into a rich and creamy dish.


Ingredients You'll Need

3 tablespoons butter, divided
2 tablespoons all-purpose flour
1/2 teaspoon salt
1/8 teaspoon pepper
2 cups fat-free milk
5 slices reduced-fat American cheese, chopped
1-1/2 cups sliced fresh mushrooms
2 green onions, finely chopped
1 cup cubed fully cooked ham
2 cups egg substitute
4 large eggs
3 slices whole wheat bread, cubed
4 teaspoons butter, melted
1/8 teaspoon paprika


Directions

In a large saucepan, melt 2 tablespoons butter. Stir in flour, salt and pepper until smooth; gradually add milk. Bring to a boil; cook and stir 2 minutes or until slightly thickened. Stir in cheese until melted. Remove from heat.


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.


Transfer to a 13x9-in. baking dish coated with cooking spray. Toss bread cubes with butter. Arrange over egg mixture; sprinkle with paprika. Cover and refrigerate overnight.


Remove from refrigerator 30 minutes before baking. Preheat oven to 350°. Bake, uncovered, 40-45 minutes or until a knife inserted in the center comes out clean. Let stand 10 minutes before cutting.


Pairs Well With

yogurt


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