In a medium saucepan, melt 2 Tablespoons of the butter. Add flour, salt and pepper; cook and stir until mixture begins to bubble. Gradually stir in milk; cook until thickened and bubbly, stirring constantly. Remove from the heat. Add cheese; mix well and set aside.

In a large skillet, saute the ham and onions in 3 Tablespoons of the butter until onions are tender. Add eggs; cook and stir until they begin to set. Add the mushrooms and cheese sauce; mix well.

Pour into a 7 x 11 inch baking dish.

In a small sauce pan, melt remaining butter; toss with bread crumbs. Sprinkle over top of casserole.

Cover and refrigerate for 2-3 hours or overnight. Bake, uncovered, at 350 degrees. for 25-30 minutes or until top is golden brown. Sprinkle with additional green onions if desired.


Eggs get double the attention in this casserole as they are gently scrambled with ham and mushrooms and then they're baked with lots of other good stuff.

Mr Breakfast would like to thank Heather_S for this recipe.

Overall Average Rating = 4 (out of 5)

Based on 2 votes.

From slippy (Team Breakfast Member)

Rating (out of 5):

Interesting. Liked it. I've made breakfast casseroles many times before - always pouring uncooked egg over the ingredients at the end. The eggs are way more fluffy when you do it like this recipe. I'll try this again and maybe add some chopped chile pepper for a little heat.

Comment submitted: 9/23/2013 (#16611)



From Carla

Rating (out of 5):

My sister-in-law would make this on special occasions when I was young. Today, I woke up and immediately thought to make Christmas special, I want scrambled egg casserole. I had to look it up, but I know this is it! Making it for another family as a gift! How perfect!

Comment submitted: 12/23/2012 (#14986)

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