Broccoli Breakfast Casserole

Name: Broccoli Breakfast Casserole
Ingredients: 4 cups fresh broccoli florets; 24 large eggs; 5 tablespoons butter, divided; 1-3/4 cups sliced fresh mushrooms; 1 cup cubed fully cooked ham; 2 green onions, chopped; 2 tablespoons all-purpose flour; 2 cups 2% milk; 1 cup shredded cheddar cheese; 3/4 teaspoon salt; 1/2 teaspoon pepper; 2-1/4 cups soft bread crumbs; 1/4 cup butter, melted

13 ingredients

5 steps

Ingredients

4 cups fresh broccoli florets
24 large eggs
5 tablespoons butter, divided
1-3/4 cups sliced fresh mushrooms
1 cup cubed fully cooked ham
2 green onions, chopped
2 tablespoons all-purpose flour
2 cups 2% milk
1 cup shredded cheddar cheese
3/4 teaspoon salt
1/2 teaspoon pepper
2-1/4 cups soft bread crumbs
1/4 cup butter, melted

Directions

1

In a large saucepan, place steamer basket over 1 in. of water. Place broccoli in basket. Bring water to a boil. Reduce heat to maintain a simmer; steam, covered, 4-6 minutes or until crisp-tender.
2

In a large bowl, whisk eggs until blended; set aside. In a large skillet, heat 3 tablespoons butter over medium heat. Add mushrooms, ham and green onions; cook and stir 4-6 minutes or until vegetables are tender. Pour in eggs; cook and stir until eggs are thickened and no liquid egg remains.
3

Meanwhile, in a small saucepan, melt 2 tablespoons butter over medium heat. Stir in flour until smooth; gradually whisk in milk. Bring to a boil, stirring constantly; cook and stir 3-4 minutes or until thickened. Stir in cheese, salt and pepper until cheese is melted.
4

Add cheese sauce to egg mixture; gently stir in broccoli. Transfer to a greased 13x9-in. baking dish. Refrigerate, covered, overnight.
5

Preheat oven to 350°. Remove casserole from refrigerator while oven heats. In a small bowl, mix bread crumbs and melted butter; sprinkle over casserole. Bake, uncovered, 35-40 minutes or until golden brown. Let stand 5-10 minutes before serving.