Best Overnight Mushroom Egg Casserole Recipes

OVERNIGHT MUSHROOM EGG CASSEROLE

Overnight Mushroom Egg Casserole image

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.

Provided by Taste of Home

Categories Breakfast Brunch

Time 1h5m

Yield 12 servings.

Number Of Ingredients 9

Ingredients

5 tablespoons butter, divided
1/3 cup 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

Steps:

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., 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. , Transfer to a greased 11x7-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° for 32-36 minutes or until heated through.

Nutrition Facts : Calories 186 calories, Fat 14g fat (7g saturated fat), Cholesterol 205mg cholesterol, Sodium 301mg sodium, Carbohydrate 6g carbohydrate (2g sugars, Fiber 0 fiber), Protein 9g protein.

OVERNIGHT MUSHROOM EGG CASSEROLE [7]

OVERNIGHT MUSHROOM EGG CASSEROLE [7] image

Yield 12 Servings

Number Of Ingredients 9

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

Steps:

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.