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Broccoli Breakfast Casserole

I came up with this hearty dish for a graduation brunch and got many requests for the recipe. I love the combination of broccoli, mushrooms, ham and cheese—delicious!—Edna Thomas, Warsaw, Indiana
  • Total Time
    Prep: 45 min. + chilling Bake: 35 min.
  • Makes
    12 servings

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
  • TOPPING:
  • 2-1/4 cups soft bread crumbs
  • 1/4 cup butter, melted

Directions

  • 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.
  • 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.
  • 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.
  • Add cheese sauce to egg mixture; gently stir in broccoli. Transfer to a greased 13x9-in. baking dish. Refrigerate, covered, overnight.
  • 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.
Editor's Note
To make soft bread crumbs, tear bread into pieces and place in a food processor or blender. Cover and pulse until crumbs form. One slice of bread yields 1/2 to 3/4 cup crumbs.

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Reviews

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  • Brenda
    Feb 7, 2019

    I adjusted this to 2/3 and used 16 eggs to make a 9x9 casserole. It was the perfect number of eggs for that size, so I would say, "Yes, for a 9x13 pan, it would take 2 dozen eggs." That said, I shortcutted the broccoli, and sauteed it with the onions, mushrooms,

  • sstetzel
    May 2, 2016

    Hi Snowdanc,24 eggs is correct. This is a very hearty dish, perfect for brunch!

  • Snowdanc
    Apr 30, 2016

    Does this recipe really take 24 eggs??????