Baked Scrambled Egg Casserole

Jai Stephens

By
@Jai

My husband prefers sausage :)


pinch tips: How to Cook Scrambled Eggs


Rating:

Comments:

Method:

Bake

Blue Ribbon Recipe

Notes from the Test Kitchen:
This is an easy, versatile breakfast casserole! I've had luck substituting in sausage like Jai suggests and also using other cream soups when I don't happen to have cream of mushroom on hand.

Ingredients

2 Tbsp
butter
1 1/2 c
cooked ham, chopped
1/2 c
green onions, sliced
1 can(s)
cream of mushroom soup
12
eggs
4 oz
shredded cheddar cheese
1/2 c
half and half

Directions Step-By-Step

1
Heat oven to 250.
2
Grease 2-quart casserole.
3
In large skillet, melt butter.
4
Saute onions until crisp tender.
5
In large bowl, beat eggs; stir in half and half and ham.
6
Pour egg mixture into skillet with onions; mix well.
7
Cook over medium heat.
8
As mixture begins to set, gently lift cooked portions with spatula so that thin uncooked portions can flow to bottom.
9
Avoid constant stirring.
10
Cook until eggs are thickened throughout; spoon into prepared casserole dish.
11
Pour soup evenly over top.
12
Bake at 250 for 30 minutes; sprinkle with cheddar cheese and bake 10-15 minutes longer.

About this Recipe

Course/Dish: Breakfast Casseroles, Eggs
Main Ingredient: Eggs
Regional Style: American
Other Tag: Quick & Easy