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Overnight Mushroom Egg Casserole

Total Time

Prep: 30 min. + marinating Bake: 35 min.


12 servings

Want to be sure your family's eggs are all ready at the same time on Christmas morning? Try this merry make-ahead breakfast casserole. I sometimes make it heartier by adding some dries beef with the bacon.


  • 5 tablespoons butter, divided
  • 1/3 cup all-purpose flour
  • 1-1/2 cups milk
  • 1 jar (4-1/2 ounces) sliced mushrooms, drained
  • 10 eggs
  • 2/3 cup half-and-half cream
  • 1/4 teaspoon salt
  • 1/8 teaspoon pepper
  • 10 bacon strips, cooked and crumbled


  1. In a small saucepan, melt 3 tablespoons butter. Stir in flour until smooth; gradually add milk. Bring to a boil; cook and stir for 2 minutes or until thickened. Stir in the mushrooms; set aside.
  2. In a large bowl, whisk the eggs, cream, salt and pepper. In a large skillet, heat the remaining butter until hot. Add egg mixture; cook and stir over medium heat until eggs are completely set.
  3. Transfer to a greased 11x7-in. baking dish; top with mushroom mixture. Sprinkle with bacon. Cover and refrigerate overnight.
  4. Remove from the refrigerator 30 minutes before baking. Bake, uncovered, at 325° for 32-36 minutes or until heated through.

Nutrition Facts

1 piece: 186 calories, 14g fat (7g saturated fat), 205mg cholesterol, 301mg sodium, 6g carbohydrate (2g sugars, 0 fiber), 9g protein.

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