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baked scrambled egg casserole

(8 ratings)
Jai avatar
Blue Ribbon Recipe by
Jai Stephens
@Jai
Harvey, IA

My husband prefers sausage to ham when I make this casserole.

Blue Ribbon Recipe

This baked scrambled egg casserole is a versatile breakfast. Once baked, it's fluffy, cheesy, and very hearty. Ham and onions add flavor and texture to the casserole. Cream of mushroom soup makes it creamy and rich. Using half and half instead of milk makes it more decadent. If you don't have the cream of mushroom soup handy, any creamed soup can be used. The cheese on top melts and browns to create a cheesy crust. Filling and satisfying, this breakfast casserole is perfect for a special occasion or weekend brunch since it serves a crowd.

— The Test Kitchen @kitchencrew
(8 ratings)
yield 9 serving(s)
prep time 20 Min
cook time 1 Hr
method Bake

Ingredients For baked scrambled egg casserole

  • 2 Tbsp
    butter
  • 1/2 c
    sliced green onions
  • 12 lg
    eggs
  • 1/2 c
    half and half
  • 1 1/2 c
    chopped cooked ham
  • 1 can
    cream of mushroom soup (10.5 oz)
  • 4 oz
    shredded cheddar cheese

How To Make baked scrambled egg casserole

  • Oven preheating to 250 F.
    1
    Heat oven to 250 degrees F.
  • Grease a 2-quart dish.
    2
    Grease a 2-quart casserole.
  • Melt butter in a skillet.
    3
    In a large skillet, melt butter.
  • Saute green onions.
    4
    Saute green onions until tender.
  • Beaten eggs. half and half, and ham in a bowl.
    5
    In a large bowl, beat eggs. Stir in half and half and ham.
  • Pour eggs into the skillet with the green onions.
    6
    Pour egg mixture into skillet with onions and mix. Cook over medium heat.
  • Pushing eggs with a spatula.
    7
    As the mixture begins to set, gently lift cooked portions with a spatula so that thin uncooked portions can flow to the bottom. Avoid constant stirring.
  • Pour cooked eggs into the baking dish.
    8
    Cook until eggs are thickened. Spoon into the prepared casserole dish.
  • Cream of mushroom soup poured over the eggs.
    9
    Pour soup evenly over the top of the eggs.
  • Sprinkle shredded cheese over the eggs and bake.
    10
    Bake for 30 minutes. Sprinkle with cheddar cheese and bake for an additional 10-15 minutes.
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