Save on Pinterest

Overnight Brunch Casserole

I love to cook for company and do brunch frequently. Different from most egg bakes, this casserole combines scrambled eggs and a cheese sauce that bake up into a rich and creamy dish. —Candace Hesch, Mosinee, Wisconsin
  • Total Time
    Prep: 30 min. + chilling Bake: 40 min. + standing
  • Makes
    12 servings


  • 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 American cheese, 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


  • 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.
  • In a large nonstick skillet, 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.
  • 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.
  • 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.
Nutrition Facts
1 piece: 150 calories, 7g fat (4g saturated fat), 91mg cholesterol, 509mg sodium, 8g carbohydrate (4g sugars, 1g fiber), 13g protein. Diabetic Exchanges: 2 lean meat, 1 fat, 1/2 starch.
Every editorial product is independently selected, though we may be compensated or receive an affiliate commission if you buy something through our links.

Recommended Video


Click stars to rate
Average Rating:
  • newgrandma
    Nov 23, 2014

    I have been making this recipe for years, from a Taste of Home magazine, but mine is a little different. It uses 12 eggs and velveeta for the cheese. My husband is a pastor and we often have missionaries staying in our home. When our children were young, they called it the "missionary casserole" since I often fixed it for our overnight guests. Though they are now grown and married with children of their own, it is still called the "missionary casserole."

  • SnowwhiteAbby
    Nov 23, 2014

    Fantastic meal. Easy to make and I like that I could make it the night before.Thanks!!

  • mrs_sledge
    Jun 15, 2013

    No comment left

  • sel4798
    Mar 23, 2013

    No comment left

  • ldbiest
    Mar 16, 2013

    No comment left

  • champ1865
    Jan 4, 2013

    No comment left

  • EmilyR369
    Dec 22, 2012

    No comment left

  • turnercor
    Dec 11, 2012

    No comment left