scrambled egg casserole
(1 rating)
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 rating)
yield
6 -8
cook time
30 Min
Ingredients For scrambled egg casserole
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1/2 cbutter or margarine, divided
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2 Tbspall-purpose flour
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1/2 tspsalt
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1/8 tsppepper
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2 cmilk
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1 cshredded process american cheese
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1 ccubed fully cooked ham
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12eggs, beaten
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1 can(4-ozs.) mushroom stems and pieces, drained
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1 1/2 csoft bread crumbs
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additional sliced green onions, optional
How To Make scrambled egg casserole
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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.
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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.
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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.
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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.
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