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    You are in: Home / Recipes / Scrambled Egg Casserole Recipe
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    Scrambled Egg Casserole

    Scrambled Egg Casserole. Photo by ~Nimz~

    1/1 Photo of Scrambled Egg Casserole

    Total Time:

    Prep Time:

    Cook Time:

    55 mins

    25 mins

    30 mins

    Kittencalskitchen's Note:

    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.

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    Units: US | Metric


    1. 1
      In a med saucepan melt 2 tablespoons of butter.
    2. 2
      Add flour, salt and pepper; cook and stir until mixture begins to bubble.
    3. 3
      Gradually stir in milk; cook until thickened and bubbly; stirring constantly.
    4. 4
      Remove from heat then mix in the Velveeta cheese until melted; set aside.
    5. 5
      In a large skillet, saute ham and onions in 3 tablespoons of butter until the green onions are tender (about 2 minutes).
    6. 6
      Add eggs; cook over med heat, stirring occasionally until eggs begin to set.
    7. 7
      Add the mushrooms and cheese sauce; mix well.
    8. 8
      Pour into greased 11x7 baking dish.
    9. 9
      Melt remaining butter; toss with bread crumbs.
    10. 10
      Sprinkle over top of casserole.
    11. 11
      Cover and refrigerate 2-3 hours or overnight.
    12. 12
      Remove from the refrigerator 30 minutes before baking.
    13. 13
      Bake uncovered in a preheated 350 degree F oven for 25-30 minutes, or until top is golden brown.

    Ratings & Reviews:

    • on August 10, 2011


      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.

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on July 02, 2009


      Oh, thank you Kittencal! I brought home a tray full of scrambled eggs from a brunch and was wondering what to do with them for dinner. I'm giving 5 stars because I've always had great success with your recipe submissions and this looks like another winner! I'll report back with my version - don't have velveeta or canned shrooms...

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on May 18, 2009


      Excellent make-ahead recipe. I got tons of compliments. Used six slices of Kraft american cheese torn up instead of Velveeta. Took more work to prepare than I realized, but worth it!

      people found this review Helpful. Was this review helpful to you? Yes | No

    Read All Reviews (9)


    Nutritional Facts for Scrambled Egg Casserole

    Serving Size: 1 (265 g)

    Servings Per Recipe: 6

    Amount Per Serving
    % Daily Value
    Calories 452.5
    Calories from Fat 292
    Total Fat 32.5 g
    Saturated Fat 16.2 g
    Cholesterol 445.2 mg
    Sodium 862.1 mg
    Total Carbohydrate 16.4 g
    Dietary Fiber 3.1 g
    Sugars 3.6 g
    Protein 24.5 g

    The following items or measurements are not included:


    Velveeta cheese

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