Baked Scrambled Egg Casserole
Submitted by leelee1
Fluffy scrambled eggs loaded with chopped ham and scallions, baked under cream of mushroom soup and melted cheddar cheese. Feeds a crowd and makes weekend brunch a breeze.
YIELD
8 servingsPREP
10 minCOOK
35 minREADY
45 minThis is the breakfast casserole that gets requested at every holiday gathering, every sleepover, every morning-after that calls for something warm and substantial.
Scrambled eggs get soft-cooked with sauteed scallions and chopped ham, then spooned into a casserole dish and blanketed with cream of mushroom soup.
A low, slow bake lets everything meld together before a final shower of cheddar melts over the top into a golden, bubbly cap.
It serves 8, so there’s plenty to go around, and it comes together with pantry staples you probably already have.
Pro Tips
- Don’t fully cook the eggs on the stovetop. Pull them when they’re still slightly wet since they’ll finish setting in the oven.
- Gently lift and fold the eggs as they cook rather than stirring constantly. This keeps them in big, fluffy curds instead of turning them rubbery.
- Use sharp cheddar for a stronger flavor punch that stands up to the richness of the mushroom soup.
- This assembles in about 10 minutes, so it’s a great candidate for prepping the night before and popping in the oven first thing in the morning.
Ingredients
Directions
Heat oven to 250 degrees F.
Grease 2 quart casserole. In large skillet, melt margarine.
Sauté onions until crisp tender. In large bowl, beat eggs, stir in cream and ham.
Pour egg mixtue into skillet with onions, mix well.
Cook over medium heat.
As mixture begins to set, gently lift cooked portions with spatula so that thin uncooked portions can flow to bottom.
Avoid constant stirring.
Cook until eggs are thickened throughout; spoon into prepared casserole dish.
Pour soup evenly over top. Bake at 250 degrees F. for 30 minutes, sprinkle with cheddar cheese and bake 10 to 15 minutes longer.
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