The Best Scrambled Egg & Ham Casserole
Every holiday and family get together someone requests The Best Scrambled Egg Casserole recipe! It’s so good, my husband and daughter will run out to the grocery and make it themselves if it’s not on the menu. I won’t say it’s hard to make, it just dirties a few dishes and has to be made the night before. You won’t find a better one if you love the combination of scrambled eggs and cheese, ham & green onions baked to perfection. It’s the perfect thing to bake in the oven on a Christmas or Easter morning.
Scrambled Egg & Ham Casserole
Yield: 8-10 servings
Prep Time: 30 minutes
Cooking Time: 45 minutes
Ingredients
- 1 cup cubed country ham
- 1/4 cup chopped green onion
- 7 tablespoons melted butter, divided
- 12 eggs, beaten
- 1 can (4 ounces) sliced mushrooms, drained
- 2 1/4 cups soft bread crumbs
- 1/8 teaspoon paprika
Instructions
- In electric or large skillet, saute’ ham and green onion in 3 tablespoons melted butter until onion is tender. Add eggs, and cook over medium-high heat, stirring to form large, soft curds.
- Once eggs are set, stir in mushrooms and cheese sauce. Spoon egg mixture into a buttered 9 x 13 inch baking dish.
- Combine 4 tablespoons melted butter and bread crumbs, mixing well. Spread evenly over egg mixture. Sprinkle with paprika.
- Cover and refrigerate overnight.
- Let stand at room temperature 30 minutes to take off the chill, then bake uncovered at 350 degrees for 30 minutes or until thoroughly heated.
Cheese Sauce Ingredients
- 2 tablespoons butter
- 2 1/2 tablespoons flour
- 2 cups milk
- 1/2 teaspoon salt
- 1/8 teaspoon pepper
- 4 ounces American or Cheddar Cheese, shredded or cut in pieces
Cheese Sauce Instructions
- Melt butter in heavy skillet over low heat.
- Blend in flour and cook 1 minute. Gradually add milk.
- Cook over medium heat until thickened, stirring constantly.
- Add salt, pepper, and cheese, stirring until cheese melts and mixture is smooth.
