Total Time
Prep 30 mins
Cook 30 mins

Great for weekends when you have guests.

Ingredients Nutrition


  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.


Most Helpful

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 :)

Sunflower November 11, 2002

Perfect for company and great reheated for a late night snack as well :) This got absolute raves at a brunch and I'll be sure to make it again.

CountryMama June 13, 2006

We really enjoyed this, Nurse Di! I wanted a make-ahead egg dish without potatoes or meat - voila! This is perfect. My DH loves soft scrambled eggs and this really fit the bill. I added asparagus instead of broccoli - yum! We had it for two mornings and it reheated nicely in the microwave. Wrapped it in tortillas with salsa on Day 2. Will enjoy this often, even for dinner on a cool winter night. Thanks!

Candy C October 03, 2005

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