Scrambled Egg Casserole Recipes

PERFECT SCRAMBLED EGGS RECIPE

Steps:

• Lightly whisk 2 large eggs, 6 tbsp single cream or full cream milk and a pinch of salt together until the mixture has just one consistency.
• Heat a small non-stick frying pan for a minute or so, then add a knob of butter and let it melt. Don't allow the butter to brown or it will discolour the eggs.
• Pour in the egg mixture and let it sit, without stirring, for 20 seconds. Stir with a wooden spoon, lifting and folding it over from the bottom of the pan.
• Let it sit for another 10 seconds then stir and fold again.
• Repeat until the eggs are softly set and slightly runny in places. Remove from the heat and leave for a moment to finish cooking.
• Give a final stir and serve the velvety scramble without delay.

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:

• 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

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:

• 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.