Broccoli Breakfast Casserole

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

1. 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.
2. 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.
3. 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.
4. Add cheese sauce to egg mixture; gently stir in broccoli. Transfer to a greased 13x9-in. baking dish. Refrigerate, covered, overnight.
5. Preheat oven to 350u0b0. 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.

fresh broccoli florets, eggs, butter, mushrooms, green onions, flour, milk, cheddar cheese, salt, pepper, bread crumbs, butter

Taken from www.tasteofhome.com/recipes/broccoli-breakfast-casserole/ (may not work)