Cheese and Mushroom Brunch Eggs (for 12)

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  • Makes: 12 servings
  • Prep: 40 mins
  • Bake: 25 mins
  • Stand: 10 mins

Cheese and Mushroom Brunch Eggs (for 12)

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Directions

  1. For sauce, in a saucepan melt the 3 tablespoons margarine or butter. Stir in flour. Cook and stir for 1 minute. Add milk all at once. Cook and stir over medium heat until thickened and bubbly. Stir in the cheeses. Cook and stir over medium heat until cheeses melt. Remove from heat.
  2. For eggs, spray an unheated 12-inch nonstick skillet with nonstick coating. Heat skillet over medium heat. Cook mushrooms and the 1/2 cup green onions in skillet until tender. Transfer vegetables to a bowl; set aside.
  3. In the same skillet melt 1 tablespoon of the margarine or butter. Add half of the eggs. Cook over medium heat without stirring until eggs begin to set on the bottom and around the edge. Using a large spoon, lift and fold the partially cooked egg mixture so the uncooked portion flows underneath. Continue cooking until eggs are set throughout, but still glossy and moist. Transfer scrambled eggs to a 3-quart rectangular baking dish. Scramble remaining eggs using remaining margarine or butter; remove from heat.
  4. Spread half of the mushroom mixture over the eggs in the baking dish. Drizzle about half the sauce atop. Top with the remaining scrambled eggs, mushroom mixture, and sauce. Bake, uncovered, in a 350 degree F oven about 25 minutes or until heated through. Top with tomato slices and remaining sliced green onions. Let stand 10 minutes before serving. Makes 12 servings.

From the Test Kitchen

Up to 24 hours ahead, prepare casserole. Cover and chill. To serve, bake as directed except increase baking time to about 55 minutes.

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Nutrition Facts (Cheese and Mushroom Brunch Eggs (for 12))

  • Per serving:
  • 289 kcal ,
  • 20 g fat
  • (7 g sat. fat ,
  • 441 mg chol. ,
  • 419 mg sodium ,
  • 8 g carb. ,
  • 1 g fiber ,
  • 19 g pro.
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