Scrambled Egg Casserole Recipe

Name: Scrambled Egg Casserole
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/2 cup butter, divided; 2 all-purpose tablespoons flour; salt & freshly ground black pepper (I use seasoned salt); 2 cups milk (or 2 light cream); 1 cup shredded Velveeta cheese; 1 cup cubed cooked ham (can use more); 2 large green onions, chopped; 12 eggs, beaten; 1 (10 ounce) can mushroom stems and pieces, drained; 1 1/2 cups soft breadcrumbs; additional sliced green onion, for top

Servings: persons

1/2 cup butter, divided
2 all-purpose tablespoons flour
salt & freshly ground black pepper (I use seasoned salt)
2 cups milk (or 2 light cream)
1 cup shredded Velveeta cheese
1 cup cubed cooked ham (can use more)
2 large green onions, chopped
12 eggs, beaten
1 (10 ounce) can mushroom stems and pieces, drained
1 1/2 cups soft breadcrumbs
additional sliced green onion, for top

1
In a med saucepan melt 2 tablespoons of butter.
2
Add flour, salt and pepper; cook and stir until mixture begins to bubble.
3
Gradually stir in milk; cook until thickened and bubbly; stirring constantly.
4
Remove from heat then mix in the Velveeta cheese until melted; set aside.
5
In a large skillet, saute ham and onions in 3 tablespoons of butter until the green onions are tender (about 2 minutes).
6
Add eggs; cook over med heat, stirring occasionally until eggs begin to set.
7
Add the mushrooms and cheese sauce; mix well.
8
Pour into greased 11x7 baking dish.
9
Melt remaining butter; toss with bread crumbs.
10
Sprinkle over top of casserole.
11
Cover and refrigerate 2-3 hours or overnight.
12
Remove from the refrigerator 30 minutes before baking.
13
Bake uncovered in a preheated 350 degree F oven for 25-30 minutes, or until top is golden brown.

1259

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 1/2 cup butter, divided, 2 all-purpose tablespoons flour, salt & freshly ground black pepper (I use seasoned salt), 2 cups milk (or 2 light cream), and more.

Yes, Scrambled Egg Casserole falls under the Breakfast category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Scrambled Egg Casserole

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