I love to cook for company. This breakfast casserole combines scrambled eggs with a rich, creamy cheese sauce.
—CANDY HESCH MOSINEE, WI
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 process American cheese product, 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
TOPPING
3 slices whole wheat bread, cubed
4 teaspoons butter, melted
1/8 teaspoon paprika
1. In a 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 thick. Stir in cheese until melted. Remove from heat.
2. In a large nonstick skillet, saute mushrooms and green onions in remaining butter until tender. Add ham; heat through. Whisk the egg substitute and eggs; add to skillet. Cook and stir until almost set. Stir in cheese sauce.
3. 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.
4. Remove from the refrigerator 30 minutes before baking. Preheat oven to 350°. Bake, uncovered, for 40-45 minutes or until a knife inserted near the center comes out clean. Let stand 10 minutes before cutting.