Scrambled Egg Casserole with Cheese Sauce Recipe

Scrambled Egg Casserole with Cheese Sauce RecipePhoto by: Taste of Home Scrambled Egg Casserole with Cheese Sauce Recipe Rating 5

This has become the brunch dish I'm known for here in Pearland. The recipe combines the favorite flavors of hearty, old-time country breakfasts with the ease of a modern, make-ahead dish. Try it—you'll enjoy it.

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Scrambled Egg Casserole with Cheese Sauce Recipe
  • Prep: 20 min. + chilling Bake: 30 min.
  • Yield: 10-12 Servings
20 30 50

Ingredients

  • CHEESE SAUCE:
  • 2 tablespoons butter
  • 7-1/2 teaspoons all-purpose flour
  • 2 cups milk
  • 1/2 teaspoon salt
  • 1/8 teaspoon pepper
  • 1 cup cubed process cheese (Velveeta)
  • 1 cup cubed fully cooked ham
  • 1/4 cup chopped green onions
  • 3 tablespoons butter, melted
  • 12 eggs, beaten
  • 1 can (4 ounces) mushroom stems and pieces, drained
  • TOPPING:
  • 1/4 cup melted butter
  • 2-1/4 cups soft bread crumbs

Directions

  • To make cheese sauce, in a large skillet, melt butter; stir in flour and cook for 1 minute. Gradually stir in milk. Bring to a boil; cook and stir for 1-2 minutes or until thickened. Add the salt, pepper and cheese; stir until cheese melts. Set aside.
  • In a small skillet, saute ham and green onion in 3 tablespoons butter until onion is tender. Add eggs and cook over medium heat until eggs are set; stir in mushrooms and cheese sauce.
  • Spoon eggs into greased 13-in. x 9-in. baking pan. Combine topping ingredients; spread evenly over egg mixture. Cover; chill overnight. Uncover; bake at 350° for 30 minutes. Yield: 10-12 servings.

Nutritional Facts 1 serving (3/4 cup) equals 256 calories, 19 g fat (10 g saturated fat), 253 mg cholesterol, 615 mg sodium, 10 g carbohydrate, 1 g fiber, 13 g protein.

Originally published as Scrambled Egg Casserole in Country Woman March/April 1989, p29

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Reviews for Scrambled Egg Casserole with Cheese Sauce (1)

Scrambled Egg Casserole with Cheese Sauce Recipe

Scrambled Egg Casserole with Cheese Sauce

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Reviewed on Nov. 30, 2011 by BreezeMom

This was so good! Next time I'm going to put down a layer of hashbrown potatoes first, just because there is so much sauce, I think it could handle another layer.

 
 
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