BAKED SCRAMBLED EGG CASSEROLE
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
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.
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