Scrambled Egg Casserole
This scrambled egg casserole with creamy, cheesy eggs, ham, green onions, mushrooms, and a buttery breadcrumb crust is a fun twist on the classic egg bake!
I love a good breakfast casserole! Whether you are looking for a breakfast to meal prep for the week or you need to feed a crowd, there’s something for everyone here. When it came to this one, I wanted a recipe that was special enough for holidays but still easy to make. Enter: the scrambled egg casserole.
While the ingredients are similar, this casserole isn’t like your traditional breakfast casserole! Instead, it has creamy scrambled eggs that are started on the stovetop, poured into a casserole dish, topped with crunchy breadcrumbs, and finished in the oven. While I’ve included ham, green onions, and mushrooms here, you can easily swap in your favorite add-ins!
Ingredients
The full printable recipe card with measurements and instructions is found at the bottom of the post.
- Butter – Butter will help keep the eggs from sticking to the dish.
- Flour – Just a bit of all-purpose flour will help thicken the casserole.
- Milk – Milk makes these scrambled eggs ultra creamy!
- Cheddar Cheese – Some of the shredded cheddar cheese helps make this casserole extra delicious.
- Ham – Cubed ham adds a bit of extra protein.
- Green Onions – Green onions add a great flavor to this dish.
- Mushrooms – I added sliced mushrooms as my vegetable of choice.
- Eggs – Of course, you’ll need eggs!
- Breadcrumbs – You’ll need breadcrumbs to top the casserole with.
How to Make Scrambled Egg Casserole
- Preheat the oven and prep your dish. Preheat your oven to 350°F and grease your casserole dish with butter or oil so the eggs don’t stick.
- Make the sauce. Next, you’ll start on the sauce. Melt two tablespoons of butter in a saucepan, then add the flour, salt, and pepper and stir until it bubbles. Gradually stir in the milk and cook until it thickens, then remove it from the heat.
- Add the cheese. Stir the cheese into the sauce until thoroughly combined, then set it aside.
- Make the scrambled egg mixture. Melt three tablespoons of butter in a skillet over medium heat. Add the ham, mushrooms, and green onions, and sauté until the onions are softened. Pour the eggs into the pan, then stir until they begin to set. Add the cheese sauce and stir. Pour the mixture into the prepared casserole dish.
- Top with breadcrumbs. Melt the remaining three tablespoons of butter and mix with breadcrumbs. Sprinkle over the top of the casserole.
- Bake. Bake the casserole for 20 minutes or until the top is golden brown and the eggs are set. Garnish with green onions, if desired.
Add-Ins
I used my favorite add-ins (ham, green onions, and mushrooms) for this casserole, but feel free to make it your own with any of the options below!
- Bacon
- Breakfast SausageBell peppers
- Onions
- Jalapeno
- Zucchini
- Broccoli
- Asparagus
How to Tell When It’s Done
This egg bake will be fully cooked after 20 minutes in the oven, but you’ll be able to tell it is done when the eggs are fully set and no longer runny.
What To Serve With It
For an extra-special breakfast, I’d recommend serving this savory breakfast casserole with one of the sweet recipes below!
- Rainbow Fruit Salad
- Apple Cinnamon Bun Breakfast Casserole
- Baked Oatmeal
- Banana Raspberry Muffins
- Whole Wheat Blueberry Pancakes
More Breakfast Recipes You’ll Love
- Chicken and Egg Ramekins
- Strawberry Coconut Breakfast Casserole
- Oven Scrambled Eggs
- Bacon and Egg Biscuit Casserole
- Overnight Bacon Breakfast Casserole
- BBQ Eggs
- Spinach & Cheese Egg Muffins
- Broccoli Frittata
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Scrambled Egg Casserole
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Ingredients
- ½ cup unsalted butter divided
- 2 tbsp all-purpose flour
- ½ tsp salt
- ⅛ tsp pepper
- 2 cups milk
- 1 cup cheddar cheese shredded
- 1 cup ham cooked and cut into cubes
- ¼ cup green onions sliced
- ½ cup mushrooms sliced
- 12 large eggs beaten
- ¾ cup breadcrumbs
Instructions
- Preheat oven to 350°F. Grease a 2-quart casserole dish and set aside.
- Melt 2 tablespoons butter in a saucepan over medium heat. Add flour, salt and pepper and stir until it begins to bubble. Gradually, stir in milk. Cook until thick and bubbling, stirring constantly. Remove from heat.
- Add cheese to saucepan and stir. Set aside.
- In a skillet, melt 3 tablespoons butter over medium heat. Add in ham, mushrooms and green onion and saute until onions are softened. Add eggs. Cook and stir until they begin to set. Add in cheese sauce and stir. Pour mixture into prepared casserole dish.
- Melt 3 tablespoons butter and mix with breadcrumbs. Sprinkle over top of casserole.
- Bake for 20 minutes or until top is golden brown and eggs are set. Garnish with green onions, if desired.
Nutrition
The information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist’s advice.
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I’ve been making this recipe for 25 years. Before that my mother-in-law made it and her mother-in-law before that.
We love it! We have it every Christmas morning!
We have always called it Christmas Egg Casserole.
This year, I’m making it in a slow cooker since my oven isn’t working. Any suggestions for converting this recipe to cook in a slow cooker?
Hi Marie, I’m sorry to hear about your oven! I think this could be done in the slow cooker. I would do everything in the recipe as directed up until the point you have to put it in the oven. Instead add to a greased slow cooker. Cook on high for 1 to 2 hours. Good luck!
Thank you! It turned out delicious! I toasted the bread crumbs in my toaster oven and put them on the top just before serving. It worked great.
Thank you for your advice.
Awesome! So happy to hear it turned out for you!
Question re: making ahead of time. Can I prep the day before, refrigerate then just pop in the oven the next morning?
I would do up to step 4 the night before just so the breadcrumbs don’t get too soggy.
Hi,
I love this recipe! Just wondering if I could make it ahead of time, and freeze it?
Yes, you can freeze it!
This looks delicious and easy; I love how adaptable and versatile it could be. Thanks!
You really can’t have enough scrambled eggs!