I always pull out this Scrambled Egg Casserole recipe and make ahead for holidays, a weekend retreat, or Sunday brunch, but it is perfect for any time of the year, especially if you have extra eggs to use up.
This casserole has a delicious combination of flavors and is always a hit with my family and friends.
If you will be feeding a larger crowd, this recipe can be doubled. You will need to use a 13 by 9 casserole dish and increase the baking time.
If your family prefers Swiss Cheese, you can change the American Cheese to processed Swiss, or combination of both might be good.
Ingredients for Scrambled Egg Casserole
1/4 cup chopped green bell peppers
1/4 cup sliced green onion
3 tablespoons butter
6 beaten eggs
1/8 teaspoon pepper
1 tablespoon all-purpose flour
2/3 cup milk
3/4 cup shredded American Cheese
2 tablespoons diced pimento
1/4 cup plain fine bread crumbs (or homemade bread crumbs)
Instructions for Scrambled Egg Casserole
In a large skillet, sauté onions and green bell peppers in one tablespoon of the butter until tender. Add eggs and cook over medium heat. Do not stir until the mixture begins to set on the bottom. Lift from eggs from the bottom, turning them on to the uncooked portion, until just set. Transfer to a 1-quart casserole dish.
In a small saucepan, melt one tablespoon of butter. Gradually stir in the flour and pepper. Add milk all at once. Cook and stir until thick and bubbly. Add cheese and stir until melted. Next, stir in the pimento. Fold the cheese mixture into the eggs.
Melt the remaining butter and toss with the bread crumbs. Sprinkle over egg mixture. Bake at 350 degrees F for 15 to 20 minutes or until hot. Serves 4.
Make Ahead:
Prepare casserole as above without baking. Cover and refrigerate for 3 to 24 hours. Bake in a 350 degree F oven for 25 minutes, covered. Then uncover and bake for 10 to 15 minutes more, or until heated through.
- 1/4 cup chopped green bell peppers
- 1/4 cup sliced green onion
- 3 tablespoons butter
- 6 beaten eggs
- 1/8 teaspoon pepper
- 1 tablespoon all-purpose flour
- 2/3 cup milk
- 3/4 cup shredded American Cheese
- 2 tablespoons diced pimento
- 1/4 cup plain fine bread crumbs (or homemade bread crumbs)
- In a large skillet, sauté onions and green bell peppers in one tablespoon of the butter until tender. Add eggs and cook over medium heat. Do not stir until the mixture begins to set on the bottom. Lift from eggs from the bottom, turning them on to the uncooked portion, until just set. Transfer to a 1-quart casserole dish.
- In a small saucepan, melt one tablespoon of butter. Gradually stir in the flour and pepper. Add milk all at once. Cook and stir until thick and bubbly. Add cheese and stir until melted. Next, stir in the pimento. Fold the cheese mixture into the eggs.
- Melt the remaining butter and toss with the bread crumbs. Sprinkle over egg mixture. Bake at 350 degrees F for 15 to 20 minutes or until hot. Serves 4.
- Prepare casserole as above without baking. Cover and refrigerate for 3 to 24 hours. Bake in a 350 degree F oven for 25 minutes, covered. Then uncover and bake for 10 to 15 minutes more, or until heated through.
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