Scrambled Egg Casserole Recipe

Anyone up for a scrambled egg casserole?

Egg recipes are usually quick and easy to prepare, even outdoors, and this egg casserole recipe is no exception. It surely deserves its rightful place on Outdoor Cooking's delicious breakfast casseroles shortlist.

You can prepares this great casserole at your leisure the evening before, refrigerate, and have it ready to pop into the oven oven the next morning.

If you're in a mood for a great breakfast, why not try this great egg casserole recipe? You want be disappointed.

Prepared in less than 30 minutes, you'll wake up to rave reviews in the morning. Guaranteed.

Scrambled Egg Casserole Recipe

Serves 6-8


  • 1/2 cup butter, divided
  • 2 tablespoons all-purpose flour
  • 2 cups milk
  • 1 cup shredded American cheese
  • 1 cup cubed fully cooked ham
  • 1/4 cup sliced green onions
  • 12 eggs, beaten
  • 1 lb. fresh mushrooms, sliced (or 1 can, drained)
  • 1 1/2 cup soft bread crumbs
  • Salt and pepper to taste
  • Additional sliced green onions, optional


  1. In a medium saucepan, melt 2 tablespoons butter. Add flour, salt and pepper; cook and stir until mixture begins to bubble.
  2. Gradually stir in milk; cook until thickened and bubbly, stirring constantly. Remove from the heat. Add cheese; mix well and set aside.
  3. In a large skillet, sauté ham and onions in 3 tablespoons butter until onions are tender. Add eggs; cook and stir until they begin to set. Add the mushrooms and cheese sauce; mix well.
  4. Pour mix into a 7 x 11 1/2 inch casserole dish. Melt remaining butter; toss with bread crumbs. Sprinkle over top of casserole.
  5. Cover and refrigerate for 2-3 hours or overnight.
  6. Preheat oven to 350∞ F. 
  7. Bake, uncovered, for 25-30 minutes or until top is golden brown. Sprinkle with additional green onions if desired.

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