Best Scrambled Egg Casserole Recipes

SCRAMBLED EGG CASSEROLE

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.

SCRAMBLED EGG CASSEROLE

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 WITH CHEESE SAUCE

Steps:

• To make cheese sauce, in a large skillet, melt butter; stir in flour and cook for 1 minute. Gradually stir in milk. Bring to a boil; cook and stir for 1-2 minutes or until thickened. Add the salt, pepper and cheese; stir until cheese melts. Set aside. , In a small skillet, saute ham and green onion in 3 tablespoons butter until onion is tender. Add eggs and cook over medium heat until eggs are set; stir in mushrooms and cheese sauce. , Spoon eggs into greased 13x9-in. baking pan. Combine topping ingredients; spread evenly over egg mixture. Cover; chill overnight. Uncover; bake at 350° for 30 minutes.

SCRAMBLED EGG BREAKFAST CASSEROLE

Steps:

• Melt 5 tablespoons butter in a large skillet over medium-high heat. Saute bacon crumbles and onion in hot butter until onion is tender, 5 to 10 minutes. Add eggs; cook and stir until eggs are starting to set but are still moist, about 5 minutes.
• Melt 5 tablespoons butter in a saucepan over medium-high heat. Whisk flour into butter to form a thick paste. Add milk, Cheddar cheese, salt, and pepper. Cook and stir until cheese is melted and sauce is thick, 5 to 7 minutes.
• Stir seasoned stuffing mix and 1/4 cup melted butter together in a bowl.
• Grease a 9x13-inch baking dish.
• Stir eggs and cheese sauce together in a bowl; pour into prepared baking dish and spread stuffing mixture over the top. Cover the baking dish with plastic wrap and chill in the refrigerator, 8 hours to overnight.
• Preheat oven to 350 degrees F (175 degrees C). Remove plastic wrap from baking dish.
• Bake casserole in the preheated oven until heated through and set, about 30 minutes.

SCRAMBLED EGG SPINACH CASSEROLE

Steps:

• In a small saucepan, melt butter. Stir in the flour, nutmeg and 1/8 teaspoon each salt and pepper until smooth; gradually add milk. Bring to a boil; cook and stir for 2 minutes or until thickened. Remove from the heat; cool completely., Meanwhile, in a large skillet, cook the sausage, onion and remaining salt and pepper over medium heat until meat is no longer pink; drain. Transfer to a greased 13x9-in. baking dish; set aside., In a large bowl, whisk the eggs and cream. Stir in the spinach, feta and cooled white sauce. Pour over sausage mixture. Cover and refrigerate overnight., Remove from the refrigerator 30 minutes before baking. For topping, toss bread crumbs and melted butter; sprinkle over casserole. Top with Parmesan cheese and paprika., Bake, uncovered, at 350° for 45-50 minutes or until a knife inserted in the center comes out clean. Let stand for 10 minutes before serving.

BAKED SCRAMBLED EGG CASSEROLE

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.

SCRAMBLED EGG CASSEROLE

Steps:

• 1. In a medium saucepan, melt 2 tablespoons 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. Add cheese; mix well and set aside.
• 2. In a large skillet, saute ham and onions in 3 tablespoons butter until onions are tender. Add eggs. Cook over medium heat, stirring occasionally, until eggs begin to set. Add the mushrooms and cheese sauce; mix well.
• 3. Pour into a greased 11"x7"x2" baking dish. Melt remaining butter; toss with bread crumbs. Sprinkle over top of casserole. Cover and refrigerate for 2-3 hours or overnight.
• 4. Remove from the refrigerator 30 minutes before baking. Bake, uncovered, at 350 degrees for 25-30 minutes or until top is golden brown. Sprinkle with onions if desired.

SCRAMBLED EGG & HAM CASSEROLE

Steps:

• Preheat oven to 350 degrees.
• In a large saucepan, melt 2 tablespoons butter and blend in flour. Cook for 1 minute.
• Gradually stir in milk, cook until thick. Add salt, pepper and cheese, stir until cheese melts. Set aside.
• In a large skillet saute the ham and green onion in 3 tablespoons butter until onion is tender. Add eggs and cook over medium heat until eggs are set, stir in mushrooms and cheese mixture. Spoon into a greased 13 x 9 x 2 inch casserole dish.
• Combine topping ingredients, sprinkle evenly over casserole.
• Bake uncovered for 30 minutes.

SCRAMBLED EGG CASSEROLE

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.

SCRAMBLED EGG CASSEROLE

Steps:

• Saute bacon until almost done. Add dried beef, mushrooms, 1/4 C butter. While still hot, add flour, milk, pepper. In large skillet soft scramble eggs in butter. Butter a 3 qt. casserole. Put a small amount of sauce in the bottom of the casserole. Layer eggs and sauce ending with sauce on top. Sprinkle the rest of the mushrooms on top. Bake for 1 hour at 275 degrees.

SCRAMBLED EGG CASSEROLE

Steps:

• Saute Canadian bacon & green onions in 3 Tbsp. butter in a large skillet until the onion is tender. Add eggs. Cook without stirring until the mixture begins to set on the bottom. Draw a spatula across bottom of the pan to form large curds. (Do this gently.) Continue until eggs are thickened but still moist not dry. Do not stir constantly.
• Gently stir in mushrooms and Cheddar Cheese Sauce. Spoon mixture into a greased 12 x 8 x 2 inches baking dish.
• Combine 1 Tbsp. melted butter and bread crumbs stirring well. Spread evenly over the egg mixture. Sprinkle paprika over the topping. Cover and refrigerate 8 hours.
• Remove from the refrigerator and let stand 30 minutes. Bake uncovered at 350 degrees F for 30 minutes or until thoroughly heated.
• Cheddar Cheese Sauce preparation:
• Melt butter in a heavy saucepan. Add flour and stir until smooth. Cook flour and butter mixture 1 minute stirring constantly. Gradually add milk and cook over medium heat stirring constantly until thickened and bubbly. Stir in 1 cup mild cheddar cheese, 1/4 tsp. dry mustard, 1/4 tsp. salt and dash of white pepper.