Baked Scrambled Egg Casserole

Name: Baked Scrambled Egg Casserole
Cuisine: American
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

By Jai Stephens
@Jai

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

Rating:

★★★★★ 7 votes5

Comments:

6 Comments

Method:

Bake

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
Add Ingredients to Grocery List

How to Make Baked Scrambled Egg Casserole

Step-by-Step

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