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Scrambled Egg Casserole

southern.chef's picture
  Canadian bacon 1 Cup (16 tbs)
  Chopped green onions 1⁄4 Cup (4 tbs)
  Butter 3 Tablespoon, melted
  Eggs 12 Small, beaten
  Canned sliced mushrooms 4 Ounce, drained (1 Can)
  Cheddar cheese sauce 2 Cup (32 tbs)
  Butter 1 Tablespoon, melted
  Breadcrumbs 3⁄4 Cup (12 tbs)
  Paprika 1

Saute ham and green onions in 3 tablespoons butter in a large skillet until onion is tender; add eggs.
Cook without stirring until mixture begins to set on bottom.
Draw a spatula across bottom of pan to form large curds.
Continue until eggs are thickened but still moist; do not stir constantly.
Gently stir in mushrooms and Cheddar Cheese Sauce.
Spoon eggs into a greased 12 x 8 x 2 inch baking dish.
Combine 1 tablespoon melted butter and breadcrumbs, stirring well; spread evenly over egg mixture.
Sprinkle paprika over butter and breadcrumb topping.
Cover and refrigerate 8 hours.
Remove from refrigerator; let stand 30 minutes.
Bake, uncovered, at 350° for 30 minutes or until thoroughly heated.

Recipe Summary

Difficulty Level: 
Side Dish

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Scrambled Egg Casserole Recipe