Make-Ahead Scrambled Eggs

READY IN: 1hr
Recipe by ratherbeswimmin

Great for weekends when you have guests.

Top Review by Sunflower

I made this for my family over the weekend. This is a fine do-ahead brunch casserole. The eggs were soft. The mushroom and broccoli were good add-ins. They bring flavor and color where ever they go. The rich cheese sauce makes the eggs so scrumptious. Thanks Nurse Di, for another delicious recipe :)

Ingredients Nutrition

Directions

  1. In a saucepan, melt 2 tablespoons butter.
  2. Add flour; cook and stir until the mixture begins to bubble.
  3. Gradually stir in milk; bring to a boil.
  4. Cook and stir for 2 minutes.
  5. Remove from the heat.
  6. Stir in cheese until melted; set aside.
  7. In a large skillet, saute mushrooms and onion in 2 tablespoons butter until tender.
  8. Add eggs and salt; cook and stir until the eggs are completely set.
  9. Add the cheese sauce and broccoli; mix well.
  10. Pour into a greased 11x7 inch baking dish.
  11. Melt the remaining butter and toss with bread crumbs.
  12. Sprinkle over egg mixture.
  13. Cover and refrigerate overnight.
  14. Remove from refrigerator 30 minutes before baking.
  15. Bake, uncovered at 350 degrees for 25-30 minutes or until top is golden brown.

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