Baked Scrambled Egg Casserole

Jai Stephens


My husband prefers sausage :)

★★★★★ 7 votes

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.


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


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