Best Baked Scrambled Egg Casserole Recipes

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CHEESY OVEN SCRAMBLED EGGS



Cheesy Oven Scrambled Eggs image

Light, fluffy scrambled eggs are perfect for a breakfast or brunch crowd! I serve them with my cranberry-orange almond scones and get rave reviews!

Provided by amynora

Categories     100+ Breakfast and Brunch Recipes     Eggs

Time 40m

Yield 18

Number Of Ingredients 7

⅓ cup butter, melted
24 eggs
1 ½ cups shredded sharp Cheddar cheese
2 ¼ teaspoons seasoned salt
2 teaspoons hot pepper sauce (such as Tabasco®)
2 teaspoons mustard powder
2 cups milk

Steps:

  • Preheat oven to 350 degrees F (175 degrees C).
  • Pour melted butter into a glass 9x13-inch baking dish. Tilt dish to coat bottom with butter.
  • Beat eggs, Cheddar cheese, seasoned salt, hot pepper sauce, and mustard powder together with a whisk in a large bowl. Stream milk into egg mixture while whisking; pour into the baking dish.
  • Bake in preheated oven for 15 minutes, stir, and continue baking until eggs are set in the middle, 15 to 20 minutes more. Serve immediately.

Nutrition Facts : Calories 187.8 calories, Carbohydrate 2.1 g, Cholesterol 271.3 mg, Fat 14.5 g, Protein 12.3 g, SaturatedFat 7 g, Sodium 328.4 mg, Sugar 1.9 g

OVEN SCRAMBLED EGGS



Oven Scrambled Eggs image

These light and fluffy scrambled eggs are a snap to put together for a big crowd. I usually make 2 pans for our Christmas Brunch, and I never have much left over!

Provided by Erin

Categories     Breakfast and Brunch     Eggs     Scrambled Egg Recipes

Time 35m

Yield 12

Number Of Ingredients 4

½ cup butter or margarine, melted
24 eggs
2 ¼ teaspoons salt
2 ½ cups milk

Steps:

  • Preheat the oven to 350 degrees F (175 degrees C).
  • Pour melted butter into a glass 9x13 inch baking dish. In a large bowl, whisk together eggs and salt until well blended. Gradually whisk in milk. Pour egg mixture into the baking dish.
  • Bake uncovered for 10 minutes, then stir, and bake an additional 10 to 15 minutes, or until eggs are set. Serve immediately.

Nutrition Facts : Calories 236.2 calories, Carbohydrate 3.2 g, Cholesterol 396.4 mg, Fat 18.6 g, Protein 14.3 g, SaturatedFat 8.6 g, Sodium 651.3 mg, Sugar 3.2 g

SUPER EASY EGG CASSEROLE



Super Easy Egg Casserole image

Another husband-approved recipe. Made a couple times recently because of how easy it is to make! This recipe is easy to double or triple, but you may have to cook a bit longer if doing so.

Provided by 5MOM

Categories     100+ Breakfast and Brunch Recipes     Eggs

Time 35m

Yield 4

Number Of Ingredients 9

1 cup shredded Cheddar cheese
6 eggs, whisked
6 slices bacon, diced
2 slices bread, cubed
⅓ red bell pepper, diced
2 green onions, chopped
3 tablespoons milk
½ teaspoon minced garlic, or to taste
salt and ground black pepper to taste

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking dish.
  • Stir Cheddar cheese, eggs, bacon, bread, red bell pepper, green onion, milk, garlic, salt, and black pepper together in a bowl until well-combined; pour into prepared baking dish.
  • Bake in the preheated oven until eggs are set, 20 to 25 minutes.

Nutrition Facts : Calories 340.4 calories, Carbohydrate 9.3 g, Cholesterol 324.7 mg, Fat 23.2 g, Fiber 0.7 g, Protein 23.2 g, SaturatedFat 10.4 g, Sodium 728.3 mg, Sugar 2.4 g

BAKED SCRAMBLED EGG CASSEROLE



Baked Scrambled Egg Casserole image

This is an easy, versatile breakfast casserole! I've had luck substituting in sausage like Jai suggests and also using other cream soups when I don't happen to have cream of mushroom on hand.

Provided by Jai Stephens

Categories     Eggs

Number Of Ingredients 7

2 Tbsp butter
1 1/2 c cooked ham, chopped
1/2 c green onions, sliced
1 can(s) cream of mushroom soup
12 eggs
4 oz shredded cheddar cheese
1/2 c half and half

Steps:

  • 1. Heat oven to 250.
  • 2. Grease 2-quart casserole.
  • 3. In large skillet, melt butter.
  • 4. Saute onions until crisp tender.
  • 5. In large bowl, beat eggs; stir in half and half and ham.
  • 6. Pour egg mixture into skillet with onions; mix well.
  • 7. Cook over medium heat.
  • 8. As mixture begins to set, gently lift cooked portions with spatula so that thin uncooked portions can flow to bottom.
  • 9. Avoid constant stirring.
  • 10. Cook until eggs are thickened throughout; spoon into prepared casserole dish.
  • 11. Pour soup evenly over top.
  • 12. Bake at 250 for 30 minutes; sprinkle with cheddar cheese and bake 10-15 minutes longer.

BAKED SCRAMBLED EGGS



Baked Scrambled Eggs image

Butter, cheesy and fluffy eggs every time? You have got to try Baked Scrambled Eggs. You won't be disappointed in how delicious these scrambled eggs taste. Making oven baked eggs has never been easier.

Provided by Katie Clark

Categories     Classic

Time 25m

Number Of Ingredients 6

1/4 cup butter
12 eggs
1 cup milk
1/2 cup shredded cheese (I used colby jack)
1 teaspoon Salt (plus some extra)
1 teaspoon Pepper (plus some extra)

Steps:

  • Preheat oven to 350 degrees
  • While preheating, place a 9×13 glass baking dish with the butter in it in the oven.
  • In the mean time, whisk eggs with milk.
  • Add cheese, 1 teaspoon salt, and 1 teaspoon pepper.
  • Remove the pan with the butter from the oven.
  • Pour egg mixture on top. Bake for 10 minutes.
  • If you want true scrambled eggs, break up with a spatula after 10 minutes. Repeat this process every 5 minutes until eggs are completely cooked.
  • If you want to slice your eggs, check every 10 minutes and remove when eggs seem set.

SCRAMBLED EGG CASSEROLE



Scrambled Egg Casserole image

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.

Provided by Kittencalrecipezazz

Categories     Breakfast

Time 55m

Yield 6-8 serving(s)

Number Of Ingredients 11

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

Steps:

  • In a med saucepan melt 2 tablespoons of 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 then mix in the Velveeta cheese until melted; set aside.
  • In a large skillet, saute ham and onions in 3 tablespoons of butter until the green onions are tender (about 2 minutes).
  • Add eggs; cook over med heat, stirring occasionally until eggs begin to set.
  • Add the mushrooms and cheese sauce; mix well.
  • Pour into greased 11x7 baking dish.
  • Melt remaining butter; toss with bread crumbs.
  • Sprinkle over top of casserole.
  • Cover and refrigerate 2-3 hours or overnight.
  • Remove from the refrigerator 30 minutes before baking.
  • Bake uncovered in a preheated 350 degree F oven for 25-30 minutes, or until top is golden brown.

SCRAMBLED EGG CASSEROLE



Scrambled Egg Casserole image

There's nothing nicer than a delicious egg dish you can prepare the night before so you're not "scrambling" when guests arrive. With satisfying ingredients like ham and a creamy cheese sauce, this dish is really special. -Mary Anne McWhirter, Pearland, Texas

Provided by Taste of Home

Categories     Breakfast     Brunch

Time 45m

Yield 8 servings.

Number Of Ingredients 12

1/2 cup butter, divided
2 tablespoons all-purpose flour
1/2 teaspoon salt
1/8 teaspoon pepper
2 cups whole milk
1 cup shredded American cheese
1 cup cubed fully cooked ham
1/4 cup sliced green onions
12 large eggs, beaten
1 jar (4 ounces) sliced mushrooms, drained
1-1/2 cups soft bread crumbs
Additional sliced green onions, optional

Steps:

  • In a large saucepan, melt 2 tablespoons butter. Whisk in the flour, salt and pepper until smooth. Gradually stir in milk. Bring to a boil. Cook and stir for 2 minutes or until thickened and bubbly. Remove from the heat. Stir in cheese; set aside. , In a large skillet, saute ham and onions in 3 tablespoons butter until onions are tender. Add eggs; cook and stir until eggs are almost set. Stir in mushrooms and cheese sauce. Transfer to a greased 11x7-in. baking dish. Melt remaining butter; toss with bread crumbs. Sprinkle over top. Cover and refrigerate for 2-3 hours or overnight. , Remove from the refrigerator 30 minutes before baking. Bake, uncovered, at 350° for 25-30 minutes or until top is golden brown. Sprinkle with additional green onions if desired.

Nutrition Facts : Calories 358 calories, Fat 26g fat (13g saturated fat), Cholesterol 376mg cholesterol, Sodium 885mg sodium, Carbohydrate 12g carbohydrate (5g sugars, Fiber 1g fiber), Protein 19g protein.

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