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Scrambled Egg Casserole

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Ingredients

Adjust Servings:
1/2 cup butter, divided
2 all-purpose tablespoons flour
salt & freshly ground black pepper (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

Nutritional information

452.5
Calories
292 g
Calories From Fat
32.5 g
Total Fat
16.3 g
Saturated Fat
445.2 mg
Cholesterol
862.2 mg
Sodium
16.5 g
Carbs
3.2 g
Dietary Fiber
3.7 g
Sugars
24.5 g
Protein
265g
Serving Size

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Scrambled Egg Casserole

Features:
    Cuisine:

    I want to make this casserole ahead of time and then freeze it. Do you think that would work?

    • 75 min
    • Serves 6
    • Easy

    Ingredients

    Directions

    Share

    Scrambled Egg Casserole, This is a great brunch casserole, plan ahead as this casserole needs to sit in fridge for 2-3 hours before baking or just prepare a day ahead and bake the next day , I want to make this casserole ahead of time and then freeze it Do you think that would work?, I’ve been making this casserole for a very long time (found the recipe in one of my old Taste of Home cookbooks) It never fails to please everyone Very convenient since it can be prepared ahead of time and then baked when guests arrive I like to add a can of chopped green chilies I highly recommend adding this to you go to breakfast and brunch recipes


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    Steps

    1
    Done

    In a Med Saucepan Melt 2 Tablespoons of Butter.

    2
    Done

    Add Flour, Salt and Pepper; Cook and Stir Until Mixture Begins to Bubble.

    3
    Done

    Gradually Stir in Milk; Cook Until Thickened and Bubbly; Stirring Constantly.

    4
    Done

    Remove from Heat Then Mix in the Velveeta Cheese Until Melted; Set Aside.

    5
    Done

    in a Large Skillet, Saute Ham and Onions in 3 Tablespoons of Butter Until the Green Onions Are Tender (about 2 Minutes).

    6
    Done

    Add Eggs; Cook Over Med Heat, Stirring Occasionally Until Eggs Begin to Set.

    7
    Done

    Add the Mushrooms and Cheese Sauce; Mix Well.

    8
    Done

    Pour Into Greased 11x7 Baking Dish.

    9
    Done

    Melt Remaining Butter; Toss With Bread Crumbs.

    10
    Done

    Sprinkle Over Top of Casserole.

    11
    Done

    Cover and Refrigerate 2-3 Hours or Overnight.

    12
    Done

    Remove from the Refrigerator 30 Minutes Before Baking.

    13
    Done

    Bake Uncovered in a Preheated 350 Degree F Oven For 25-30 Minutes, or Until Top Is Golden Brown.

    Avatar Of Avery Rivera

    Avery Rivera

    Culinary storyteller weaving flavors and aromas into tales of deliciousness.

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