Overnight Brunch Casserole

Name: Overnight Brunch Casserole
Ingredients: 3 tablespoons butter, divided; 2 tablespoons all-purpose flour; 1/2 teaspoon salt; 1/8 teaspoon pepper; 2 cups fat-free milk; 5 slices reduced-fat process American cheese product, chopped; 1-1/2 cups sliced fresh mushrooms; 2 green onions, finely chopped; 1 cup cubed fully cooked ham; 2 cups egg substitute; 4 large eggs; 3 slices whole wheat bread, cubed; 4 teaspoons butter, melted; 1/8 teaspoon paprika

14 ingredients

5 steps

Ingredients

3 tablespoons butter, divided
2 tablespoons all-purpose flour
1/2 teaspoon salt
1/8 teaspoon pepper
2 cups fat-free milk
5 slices reduced-fat process American cheese product, chopped
1-1/2 cups sliced fresh mushrooms
2 green onions, finely chopped
1 cup cubed fully cooked ham
2 cups egg substitute
4 large eggs
3 slices whole wheat bread, cubed
4 teaspoons butter, melted
1/8 teaspoon paprika

Directions

1

In a large saucepan, melt 2 tablespoons butter. Stir in flour, salt and pepper until smooth; gradually add milk. Bring to a boil; cook and stir 2 minutes or until slightly thickened. Stir in cheese until melted. Remove from heat.
2

In a
3

, saute mushrooms and green onions in remaining butter until tender. Add ham; heat through. Whisk egg substitute and eggs; add to skillet. Cook and stir until almost set. Stir in cheese sauce.
4

Transfer to a 13x9-in. baking dish coated with cooking spray. Toss bread cubes with butter. Arrange over egg mixture; sprinkle with paprika. Cover and refrigerate overnight.
5

Remove from refrigerator 30 minutes before baking. Preheat oven to 350°. Bake, uncovered, 40-45 minutes or until a knife inserted in the center comes out clean. Let stand 10 minutes before cutting.