Scrambled Egg Casserole – Cheesy Scrambled Egg and Ham Bake

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This simple scrambled egg casserole recipe is a cheesy scrambled egg and ham bake made the night before with scrambled eggs and a cheese sauce. It is not a secret, I love breakfast food for any meal of the day. I don’t want to cheat breakfast food out of being eaten and most days I eat Fiber One bars for breakfast. I didn’t feel a Hunk of Meat Monday could pass without doing one of my favorite egg casseroles, scrambled egg casserole.

This is a recipe I got from my mom. We have it whenever we are at my parent’s house overnight. The first time I read the recipe, I thought it was a bit strange, but I just did what my mom told me to. I am giving you the full recipe but just cut it in half for a smaller group of people. I have also made a fantastic crock pot fluffy scrambled egg version of this recipe without any meat.

Ingredients for Cheesy Scrambled Egg Casserole with Ham

The ingredients you will need for this scrambled egg casserole:

• Eggs – Large eggs are the standard size for any recipe you will find on Beyer Beware. You can see by the picture, standard white eggs are my go-to choice for this scrambled egg casserole recipe.
• Velveeta cheese – As crazy as it sounds, Velveeta cheese is the best for this creamy scrambled egg casserole.
• Milk – Fluffy eggs mean added liquid. I use milk in this scrambled egg recipe but you can substitute for water too.
• Ham – Cubed ham packages are perfect for this easy breakfast casserole. Leftover ham also works great repurposed in this recipe.
• Salt and Pepper – Seasoning is a must. No one wants bland eggs.
• Breadcrumbs – The breadcrumb topping literally makes this casserole so good. I would not hesitate to make the casserole without the breadcrumbs, but I love this recipe with the breadcrumb topping.
• Butter – Make the breadcrumbs even yummier by mixing them with melted butter. 100% real butter. No substitute for the best thing cream can bring to a recipe.
• Mushrooms – Optional as mushrooms always are in recipes, but we love the mushrooms in this ham and mushroom scrambled egg breakfast casserole.

How to Make a Scrambled Egg Casserole

Eggs are the base obviously. If you are making it for four people, start with a dozen eggs. Scramble them up in a bowl, add a splash of water or milk, salt, and pepper to taste. Set aside. Must make cheese sauce first.

To make the cheese sauce, melt 2 tablespoons of butter, blend in 2 ½ tablespoons of flour and cook for one minute. Gradually stir in two cups of milk; cook until thick.  Add ½ teaspoon of salt, a pinch of pepper, and 1 cup of Velveeta cheese shredded; stir until cheese melts.  Set aside.

Sauté 2 cups of ham and 4 ounces of fresh mushrooms* in three tablespoons of butter. Add scrambled eggs and cook over medium heat until eggs are set. *If you are using canned mushrooms add after you cook eggs.

Stir in the cheese sauce into the eggs.

Combine completely. Pour into a 13 X 9 greased pan.

Yes, mine is 8 X 8. I made a half recipe!

Combine  ¼ cup melted butter and 2 ¼ cups soft bread crumbs. Sprinkle over top of the egg mixture. Cover and refrigerate overnight or during the day.

Uncover and bake for 30 minutes on 350 degrees.

It’s kid tested** and mother approved:)

**Notice the pile of mushrooms on the blue lid to the left of her plate;)

Variations to the Scrambled Egg Casserole

You can change up the flavors in this scrambled egg casserole just like you can loaded scrambled eggs or even an omellette. Here are some ideas.

• Plain Scrambled Eggs – You can easily make these eggs plain jane with just cheese or like I make my crock pot scrambled eggs.
• Sausage Scrambled Eggs – Change out the ham for sausage to make a cheesy sausage egg casserole. Be sure to add some mushrooms too.
• Tex-Mex Eggs – Change up the flavors with breakfast sausage and green chilies for a Tex Mex eggs casserole.

Breakfast Recipes

Scrambled Egg Casserole

This simple scrambled egg casserole is a creamy, cheesy egg casserole for a change from a traditional bread or potato breakfast casserole recipe.

5 from 1 vote

Print Rate

Course: Breakfast

Cuisine: American

Keyword: Scrambled Egg Casserole

Prep Time: 20 minutes minutes

Cook Time: 30 minutes minutes

Refrigerate: 8 hours hours

Total Time: 8 hours hours 50 minutes minutes

Servings: 8 servings

Calories: 460kcal

Author: Leah @ Beyer Beware

Ingredients

Cheese Sauce

• 2 tablespoons butter
• 2 1/2 tablespoon flour
• 2 cups milk
• 1 cup Velveeta shredded or grated
• 1/2 teaspoon salt
• 1/4 teaspoon pepper

Eggs

• 2 cups cubed ham
• 3 tablespoons butter
• 12 eggs beaten
• 4 ounces mushrooms, sliced

Topping

• 1/4 cup melted butter
• 2 cups breadcrumbs

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Instructions

Cheese Sauce

• Melt the butter and blend the flour into it to make a roux.
• Gradually stir in milk, cook until thick. Add salt, pepper, and cheese, stirring until cheese melts.

Eggs

• Sautee ham and mushrooms in butter for several minutes.
• Add eggs and cook over medium heat until eggs are almost completely cooked.
• Stir in the cheese sauce into the eggs.
• Transfer to a 13X9 baking dish.
• Combine topping ingredients and cover the egg mixture.
• Cover and chill overnight.
• Bake uncovered at 250 degrees for 30 minutes.

Nutrition

Calories: 460kcal | Carbohydrates: 29g | Protein: 26g | Fat: 27g | Saturated Fat: 14g | Cholesterol: 313mg | Sodium: 1417mg | Potassium: 372mg | Fiber: 1g | Sugar: 8g | Vitamin A: 1142IU | Vitamin C: 1mg | Calcium: 328mg | Iron: 3mg

Shared on Weekend Potluck and Meal Plan Monday

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Leah

A working mom of two very active teenagers. My husband and I gave up running the 80-cow dairy farm that also included a couple of hundred acres of corn and soybeans to both work to support the agricultural industry. We still have about 20 head of dairy heifers and cows to help my kids appreciate the effort it takes to raise livestock. I consider myself a foodie as I love cooking and experimenting with recipes. My family just wishes I would make the same thing twice. Find my other blog, FarmWifeDrinks.com for all things cocktails.

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