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Scrambled Egg Casserole

There's nothing nicer than a delicious egg dish you can prepare the night before so you're not "scrambling" when guests arrive. With satisfying ingredients like ham and a creamy cheese sauce, this dish is really special. -Mary Anne McWhirter, Pearland, Texas
  • Total Time
    Prep: 20 min. + chilling Bake: 25 min.
  • Makes
    8 servings

Ingredients

  • 1/2 cup butter, divided
  • 2 tablespoons all-purpose flour
  • 1/2 teaspoon salt
  • 1/8 teaspoon pepper
  • 2 cups whole milk
  • 1 cup shredded American cheese
  • 1 cup cubed fully cooked ham
  • 1/4 cup sliced green onions
  • 12 large eggs, beaten
  • 1 jar (4 ounces) sliced mushrooms, drained
  • 1-1/2 cups soft bread crumbs
  • Additional sliced green onions, optional

Directions

  • In a large saucepan, melt 2 tablespoons butter. Whisk in the flour, salt and pepper until smooth. Gradually stir in milk. Bring to a boil. Cook and stir for 2 minutes or until thickened and bubbly. Remove from the heat. Stir in cheese; set aside.
  • In a large skillet, saute ham and onions in 3 tablespoons butter until onions are tender. Add eggs; cook and stir until eggs are almost set. Stir in mushrooms and cheese sauce. Transfer to a greased 11x7-in. baking dish. Melt remaining butter; toss with bread crumbs. Sprinkle over top. Cover and refrigerate for 2-3 hours or overnight.
  • Remove from the refrigerator 30 minutes before baking. Bake, uncovered, at 350° for 25-30 minutes or until top is golden brown. Sprinkle with additional green onions if desired.
Nutrition Facts
1 each: 358 calories, 26g fat (13g saturated fat), 376mg cholesterol, 885mg sodium, 12g carbohydrate (5g sugars, 1g fiber), 19g protein.

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