Scrambled Egg Casserole

Tammy Raynes


When you're planning a brunch, consider this do-ahead recipe. The recipe calls for ham, but substitute 1 cup cooked crumbed sausage if you like.

This is also perfect for those Saturday mornings when everyone is gathered for breakfast.

★★★★★ 1 vote
30 Min


1/2 c
butter or margarine, divided
2 Tbsp
all-purpose flour
1/2 tsp
1/8 tsp
2 c
1 c
shredded process american cheese
1 c
cubed fully cooked ham
eggs, beaten
1 can(s)
(4-ozs.) mushroom stems and pieces, drained
1 1/2 c
soft bread crumbs
additional sliced green onions, optional


1In a medium saucepan, melt 2 tablespoons butter. Add flour, salt and pepper; cook and stir until mixture begins to bubble. Gradually stir in milk; cook until thickened and bubbly, stirring constantly. Remove from heat. Add cheese; mix well and set aside.
2In a large skillet, saute ham and onions in 3 tablespoons butter until onions are tender. Add eggs. Cook over medium heat, stirring occasionally, until eggs begin to set. Add the mushrooms and cheese sauce; mix well.
3Pour into a greased 11"x7"x2" baking dish. Melt remaining butter; toss with bread crumbs. Sprinkle over top of casserole. Cover and refrigerate for 2-3 hours or overnight.
4Remove from the refrigerator 30 minutes before baking. Bake, uncovered, at 350 degrees for 25-30 minutes or until top is golden brown. Sprinkle with onions if desired.

About Scrambled Egg Casserole

Course/Dish: Breakfast Casseroles, Eggs
Other Tag: Quick & Easy
Hashtags: #Casserole, #Brunch