Best Scrambled Egg Breakfast Casserole Recipes

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

Ingredients

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

HASH BROWN EGG BAKE

Hash Brown Egg Bake image

A package of frozen potatoes makes this hash brown egg casserole simple to prepare. Featuring bacon and cheddar cheese, this easy egg bake is tasty breakfast or brunch fare. You can even make it the night before, keep in the fridge and bake the next morning-so convenient! -Cheryl Johnson, Plymouth, Minnesota

Provided by Taste of Home

Categories Breakfast Brunch

Time 1h5m

Yield 8 servings.

Number Of Ingredients 7

Ingredients

1 package (30 ounces) frozen cubed hash brown potatoes, thawed
1 pound bacon strips, cooked and crumbled
1 cup shredded cheddar cheese, divided
1/4 to 1/2 teaspoon salt
8 large eggs
2 cups whole milk
Paprika

Steps:

In a large bowl, combine the hash browns, bacon, 1/2 cup cheese and salt. Spoon into a greased 13x9-in. baking dish. In another large bowl, beat eggs and milk until blended; pour over hash brown mixture. Sprinkle with paprika. , Bake, uncovered, at 350° until a knife inserted in center comes out clean, 45-50 minutes. Sprinkle with remaining cheese.

Nutrition Facts : Calories 354 calories, Fat 19g fat (8g saturated fat), Cholesterol 227mg cholesterol, Sodium 649mg sodium, Carbohydrate 23g carbohydrate (4g sugars, Fiber 1g fiber), Protein 21g protein.

SCRAMBLED EGG CASSEROLE

Scrambled Egg Casserole image

Make and share this Scrambled Egg Casserole recipe from Food.com.

Provided by meedeeter

Categories Breakfast

Time 45m

Yield 10 serving(s)

Number Of Ingredients 9

Ingredients

18 eggs
1 cup cream, plus
2 tablespoons cream
3 tablespoons butter (for frying)
1 (10 ounce) can cream of mushroom soup
1 1/4 cups shredded cheese
4 slices bacon, crumbled
salt
pepper

Steps:

Mix eggs and cream; scramble in a frying pan with butter. Add salt and pepper.
Put scrambled eggs in 3 quart casserole dish. Pour top with soup, cheese, and bacon.
Bake at 250* for 30 minutes.
Note: Can be refrigerated overnight, then baked 45-60 minutes.

Nutrition Facts : Calories 327.9, Fat 26.8, SaturatedFat 12.1, Cholesterol 422.9, Sodium 556.3, Carbohydrate 4.8, Sugar 1.1, Protein 16.4

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

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

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.

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

Ingredients

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.