Make Ahead Egg Casserole
Make ahead egg casserole combines fluffy scrambled eggs, melted cheese, mushrooms, and green onions for a hearty, flavorful breakfast that feeds a crowd or family gathering.
Ingredients
Instructions
- Combine 2 tablespoons melted butter and flour, blending until smooth.
- Cook over low heat until bubbly.
- Gradually stir in milk; cook until smooth and thickened, stirring constantly.
- Add salt, pepper, and cheese; heat until cheese melts, stirring constantly. Set aside.
- Saute bacon and onion in 3 tablespoons of butter until onion is tender.
- Add beaten eggs; cook until set, stirring occasionally to scramble.
- Fold in mushrooms and cheese sauce.
- Spoon egg mixture into a lightly greased 12 x 8 x 2-inch baking dish.
- Top with buttered bread crumbs and sprinkle with paprika.
- Bake at 350°F for 30 minutes.
Tips & Substitutions
For a creamier texture, consider using whole milk or half-and-half instead of regular milk. You can also add cooked sausage or diced bell peppers for extra flavor. If you prefer a vegetarian version, simply omit the bacon and use extra vegetables. This dish can be prepared the night before and stored in the refrigerator before baking for a convenient breakfast option.
Serving Suggestions
This egg casserole is perfect for brunch gatherings or family breakfasts. Serve it alongside a fresh fruit salad or a light yogurt parfait for a balanced meal. It also pairs beautifully with a slice of Old Fashion Cheesecake for a sweet finish. For a heartier option, add a side of crispy hash browns or a mixed green salad.
Storage & Reheating
To store leftovers, cover the casserole tightly with plastic wrap or aluminum foil and refrigerate for up to 3 days. To reheat, preheat the oven to 350°F and bake for about 20 minutes or until heated through. Alternatively, individual portions can be microwaved for 1-2 minutes until warm.
Nutrition & Diet Analysis (per serving)
Each serving of Make Ahead Egg Casserole contains roughly 507 calories, with 16g protein, 75g carbohydrates, and 25g fat. It is an excellent source of vitamin A (210% of the Daily Value), dietary fiber (103% of the Daily Value), and iron (103% of the Daily Value), and a good source of calcium and vitamin C. Note that it is relatively high in sodium, at 962mg per serving (42% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I make this casserole ahead of time?
Yes, you can prepare the casserole the night before and store it in the refrigerator. Just cover it tightly with plastic wrap or foil. In the morning, simply bake it as directed, adding a few extra minutes to the baking time if needed.
What can I substitute for Longhorn cheese?
If you can't find Longhorn cheese, you can substitute it with cheddar, Monterey Jack, or a blend of your favorite cheeses. Each option will give the casserole a slightly different flavor, so choose according to your taste preference.
Is it possible to make this dish gluten-free?
Absolutely! To make this egg casserole gluten-free, simply replace the flour with a gluten-free all-purpose blend and use gluten-free bread for the buttered crumbs. Ensure all other ingredients are also gluten-free.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).