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scrambled egg bake

(1 rating)
DeaconGrandma avatar
Recipe by
Mary Ann Hanson
@DeaconGrandma
Wakefield, NE

This is different from other egg bakes as you scramble the eggs first. It has more of a scrambled egg texture rather than custard. It is my go to dish for holiday guests and family or just a great meal to clean out the refrigerator as it can use up odds and ends of leftovers. I have made this two days in advance and baked it. Leftovers (if there are any) reheat very well. Serve with some fresh fruit and rolls. Do not let the long list of ingredients turn you off. It really is pretty simple. This makes a large dish but could easily be halved.

(1 rating)
yield 8 - 10
prep time 30 Min
cook time 1 Hr
method Bake

Ingredients For scrambled egg bake

  • 12 lg
    eggs
  • 1/3 c
    water
  • 1 tsp
    seasoning salt
  • 1 lg
    onion, chopped
  • 1
    red or green bell pepper, chopped
  • 1 to 1 1/2 lb
    ham, sausage, bacon, leftover steak or brats, or any meat or combination that you have or would be good for breakfast
  • 2 c
    diced, cooked potatoes (leftover roasted or baked are great)
  • 2 can
    cream of mushroom soup
  • 1 1/2 can
    (rinse out soup can) milk
  • 1 tsp
    mustard (any kind you like)
  • 1 Tbsp
    worcestershire sauce
  • 3 c
    shredded or cubed cheese or combination of any that will melt well
  • 1/4 c
    grated parmesan cheese
  • 2 c
    soft bread cubes (i use leftover heels, buns, etc. i stash in the freezer)
  • 1 stick
    margarine, melted
  • I HAVE USED ALL KINDS OF THINGS IN THIE RECIPE. LEFTOVER SPINACH, BROCCOLI, ZUCHHINI, (EVEN CARROTS) TOMATO, JALAPENO, MUSHROOMS. THEY ALWAYS ATE IT. IT HAS CHEESE AND MEAT IN IT!

How To Make scrambled egg bake

  • 1
    Beat eggs, water and seasoning salt. Scramble eggs just until set. Set aside.
  • 2
    In a large frying pan, saute onion and pepper in a little oil. Add the meat and potatoes and cook for a minute or two. Add the eggs. Stir to combine. Pour into a large, greased casserole dish (I have a large corning ware dish that I use. It is about 10x14 with deep sides.)
  • 3
    Heat milk, soup, mustard, and worcestershire sauce on the stove or microwave. Stir in about 1 1/4 cups of the grated or cubed cheese. Continue warming until cheese melts and sauce is smooth.
  • 4
    Pour sauce mixture over egg mixture in the baking dish. Do not stir.
  • 5
    Top casserole with bread cubes. Sprinkle on parmesan cheese. Drizzle with melted butter or margarine. Sprinkle remainder of cheese on top.
  • 6
    At this point the dish can be covered and placed in the refrigerator or baked immediately. If refrigerated, remove from fridge about an hour before baking. Bake at 350 degrees for 45 minutes to an hour until hot an bubbly and topping is browned. Let set for about 10 minutes before serving.
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