Baked Scrambled Egg Casserole

Jai Stephens


My husband prefers sausage :)

Blue Ribbon Recipe

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. The Test Kitchen

★★★★★ 7 votes


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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

How to Make Baked Scrambled Egg Casserole


  • 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.

Printable Recipe Card

About Baked Scrambled Egg Casserole

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

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