scrambled egg casserole

★★★★★ 1 Review
Tammy_Raynes avatar
By Tammy Raynes
from Natchitoches, LA

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.

serves 6-8
cook time 30 Min

Ingredients For scrambled egg casserole

  • 1/2 c
    butter or margarine, divided
  • 2 Tbsp
    all-purpose flour
  • 1/2 tsp
    salt
  • 1/8 tsp
    pepper
  • 2 c
    milk
  • 1 c
    shredded process american cheese
  • 1 c
    cubed fully cooked ham
  • 12
    eggs, beaten
  • 1 can
    (4-ozs.) mushroom stems and pieces, drained
  • 1 1/2 c
    soft bread crumbs
  • additional sliced green onions, optional
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How To Make scrambled egg casserole

  • 1
    In 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.
  • 2
    In 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.
  • 3
    Pour 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.
  • 4
    Remove 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.

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