Scrambled Egg And Ground Beef Casserole Recipes

SCRAMBLED EGG AND GROUND BEEF CASSEROLE

Steps:

• Preheat oven to 350 degrees.
• Add ground beef, green pepper and green beans to pan. Cook over medium high heat until beef is browned.
• Add eggs to pan and cook until scrambled and no longer runny, about 5 minutes. Add salt and pepper to taste.
• Add ground beef mixture to a medium sized casserole dish. Add cream of mushroom soup and stir to combine.
• Sprinkle shredded cheddar cheese on top of the casserole.
• Bake for 20 minutes. After 20 minutes, turn oven to broil and bake (while watching it) for 2-3 minutes, or until cheese is lightly browned.

SCRAMBLED EGGS AND BEEF

Steps:

• Trim and coarsely chop 10 oz fresh spinach.
• Finely chop onions and garlic cloves, then sauté in the olive oil in a 12-inch heavy skillet over moderately high heat, stirring, until golden, about 10 minutes. Stir in oregano, salt, pepper, and mushrooms and sauté, stirring, until mushrooms are golden and any liquid is evaporated, about 5 minutes. Add ground beef chuck and sauté, breaking up lumps, until browned, 3 to 5 minutes.
• Add spinach and cook, stirring, until wilted, about 2 minutes. Beat eggs with a fork and add to skillet, then cook, stirring, until just set, about 2 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.