Ingredients for Scrambled Egg Casserole
- 5 tablespoons butter
- 1/4 cup all-purpose flour
- Salt & Freshly Ground Black Pepper
- 2 cups milk
- 8 ounces velveeta cheese, cubed
- Cooked Ham
- Green Onions
- 6 large eggs
- Mushroom Stems And Pieces
- Soft Breadcrumbs
- Green Onion
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How to Make Scrambled Egg Casserole
- Melt 2 tablespoons of butter in a medium saucepan over medium heat.
- Whisk in 1/4 cup all-purpose flour, 1/2 teaspoon salt, and 1/4 teaspoon black pepper.
- Cook and stir constantly until the mixture begins to bubble and thicken (about 1-2 minutes).
- Gradually whisk in 2 cups milk.
- Continue cooking and stirring constantly until the sauce thickens and is bubbly (about 3-5 minutes).
- Remove from heat and stir in 8 ounces velveeta cheese, cubed, until melted and smooth.
- Set aside to cool slightly.
- In a large skillet, sauté 1 cup chopped ham and 1/2 cup chopped onion in 3 tablespoons of butter until the onions are tender (about 5-7 minutes).
- Add 6 large eggs to the skillet.
- Cook over medium heat, stirring occasionally, until the eggs are just set but still slightly moist (about 5-7 minutes).
- Stir in 1 cup sliced mushrooms and the cheese sauce.
- Mix well to combine.
- Pour the egg mixture into a greased 11x7 inch baking dish.
- Melt 1 tablespoon of butter.
- Combine melted butter with 1/2 cup bread crumbs.
- Sprinkle the bread crumb mixture evenly over the top of the casserole.
- Cover the baking dish with plastic wrap and refrigerate for at least 2-3 hours, or preferably overnight.
- Remove from the refrigerator 30 minutes before baking.
- Bake uncovered in a preheated 350°F (175°C) oven for 25-30 minutes, or until the top is golden brown and the casserole is heated through.
Nutrition Information (Approximate per serving)
Sodium
35 g
Sugar
14g
Fat
81g
Carbs
5g
