Scrambled Egg Casserole Recipe

Name: Scrambled Egg Casserole
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 Tablespoons Butter; 2-1/2 Tablespoons Flour; 2 cups Milk; 1/2 teaspoons Salt; 1/8 teaspoons Pepper; 1 cup Velveeta, Shredded; 2 cups Ham, cubed; 3 Tablespoons Butter; 12 whole Eggs, Scrambled; 4 ounces, weight Mushrooms, Sliced; 1/4 cups Melted Butter; 2-1/4 cups Soft Bread Crumbs

Servings: persons

2 Tablespoons Butter
2-1/2 Tablespoons Flour
2 cups Milk
1/2 teaspoons Salt
1/8 teaspoons Pepper
1 cup Velveeta, Shredded
2 cups Ham, cubed
3 Tablespoons Butter
12 whole Eggs, Scrambled
4 ounces, weight Mushrooms, Sliced
1/4 cups Melted Butter
2-1/4 cups Soft Bread Crumbs

1
To make cheese sauce, melt 2 Tablespoons of butter over medium heat. Then blend in flour and cook for one minute longer. Gradually stir in milk; cook until thick. Add salt, pepper, and cheese; stir until cheese melts. Set aside.
2
Saute ham in 3 Tablespoons of butter. Remove from pan and then in the same pan scramble eggs. Once eggs are scrambled, add the ham. Cook over medium heat until eggs are set; stir in the mushrooms and the cheese sauce. Spoon eggs mixture into a greased 9 x 13 baking dish. Combine topping ingredients (melted butter and bread crumbs); spread evenly over egg mixture. Cover; chill overnight.
3
The next morning, uncover, bake at 350u00b0F for 30 minutes. Makes 10-12 servings.

1115

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 12 ingredients. The key ingredients include: 2 Tablespoons Butter, 2-1/2 Tablespoons Flour, 2 cups Milk, 1/2 teaspoons Salt, 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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