baked scrambled egg casserole

Name: Baked Scrambled Egg Casserole
Cuisine: American
Ingredients: 2 tablespoon(s) butter; 1 1/2 cup(s) cooked ham, chopped; 1/2 cup(s) green onions, sliced; 1 can(s) cream of mushroom soup; 12 - eggs; 4 ounce(s) shredded cheddar cheese; 1/2 cup(s) half and half

★★★★★ 8

review

a recipe by

Jai Stephens

@Jai

Harvey, IA

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 @kitchencrew

►

★★★★★ 8

method Bake

Ingredients For baked scrambled egg casserole

2 Tbsp

butter
1 1/2 c

cooked ham, chopped
1/2 c

green onions, sliced
1 can

cream of mushroom soup
12

eggs
4 oz

shredded cheddar cheese
1/2 c

half and half

How To Make baked scrambled egg casserole

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.
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baked scrambled egg casserole

Blue Ribbon Recipe

Ingredients For baked scrambled egg casserole

How To Make baked scrambled egg casserole

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