baked scrambled egg casserole

★★★★★ 7 Reviews
Jai avatar
By Jai Stephens
from 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
method Bake

Ingredients For baked scrambled egg casserole

  • 2 Tbsp
  • 1 1/2 c
    cooked ham, chopped
  • 1/2 c
    green onions, sliced
  • 1 can
    cream of mushroom soup
  • 12
  • 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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