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

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.