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Make Ahead Scrambled Eggs

Meet the Cook: As a high school vice principal with a 5-year-old daughter, I especially appreciate the convenience of this dish. I've served it for breakfast and also as part of a full brunch buffet along with breads, biscuits, bagels and side salads. -Diane Sackfield, Kingston, Ontario
  • Total Time
    Prep: 30 min. + chilling Bake: 25 min.
  • Makes
    6-8 servings


  • 5 tablespoons butter, divided
  • 1/4 cup all-purpose flour
  • 2 cups whole milk
  • 2 cups shredded cheddar cheese
  • 1 cup sliced fresh mushrooms
  • 1/4 cup finely chopped onion
  • 12 large 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 11x7-in. 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. Bake, uncovered, at 350° for 25-30 minutes or until top is golden brown.
Nutrition Facts
1 each: 354 calories, 25g fat (14g saturated fat), 376mg cholesterol, 701mg sodium, 13g carbohydrate (5g sugars, 1g fiber), 20g protein.

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