Make Ahead Scrambled Eggs

You will especially appreciate the convenience of this dish. You can served it for breakfast and also as part of a full brunch buffet along with breads, biscuits, bagels and side salads.


6 to 8 servings


5 tablespoons butter, divided
1/4 cup all-purpose flour
2 cups milk
2 cups (8 ounces) shredded cheddar cheese
1 cup sliced fresh mushrooms
1/4 cup finely chopped onion
12 eggs, beaten
1 teaspoon salt
3 cups frozen chopped broccoli, cooked and drained
1 cup soft bread crumbs


In a saucepan, melt 2 tablespoons butter. Add flour, cook and stir until the mixture begins to bubble. Gradually stir in milk; bring to boil. Cook and stir for 2 minutes. Remove from the heat.

Stir in cheese until melted; set aside. In a large skillet, saute mushrooms and onion in 2 tablespoons butter until tender. Add eggs and salt; cook and stir until the eggs are completely set. Add the cheese sauce and broccoli; mix well.

Pour into a greased 11 x 7-inch baking dish. Melt the remaining butter and toss with bread crumbs. Sprinkle over egg mixture. Cover and refrigerate overnight.

Remove from the refrigerator 30 minutes before baking. Preheat oven to 350°F (177°C).

Bake, uncovered, for 25 to 30 minutes or until top is golden brown.

Nutritional Information

1 serving (1 each) equals 354 calories, 25 g fat (14 g saturated fat), 376 mg cholesterol, 701 mg sodium, 13 g carbohydrate, 1 g fiber, 20 g protein.

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