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Scrambled Egg Casserole Recipe

You will love this overnight scrambled egg casserole recipe.  A cheddar cheese sauce makes this breakfast casserole a cheesy masterpiece.

You may use bacon, ham or even Canadian bacon for this recipe. Just remember, this is the foundation recipe and you can add whatever your little heart desires. 

Scrambled Egg Casserole Recipe #MissHomemade

Easy Scrambled Egg Casserole Recipe

Overnight Breakfast Casserole Recipe

1 to 2 cups ham, bacon or Canadian bacon, cubed or chopped
1/2 cup coarsely chopped broccoli florets
1/4 cup chopped green onion
1 TBS butter
12 eggs, beaten

4 oz sliced mushrooms
1/4 cup melted butter
2-1/4 cups soft bread crumbs
1/2 tsp paprika

Cheese Sauce

2 TBS butter
2-1/2 TBS flour
2 cups whole milk
1/2 tsp salt
1/8 tsp pepper
1 cup shredded sharp cheddar cheese

To make the cheese sauce:

Melt 2 tablespoons of butter over low heat; whisk in flour and cook 1 minute.  Gradually add the milk; cook over medium heat until thickened, stirring constantly.  Add 1/2 tsp salt and 1/8 tsp pepper, stirring until cheese melts and mixture is smooth.  Remove from heat.

Spray a 9×13 inch pan with oil and set aside.

In a large frying pan, saute ham, broccoli and green onion in 1 tablespoon of butter.  Add beaten eggs and cook over medium-high heat, stirring to form large, soft curds. 

When eggs are set, stir in mushrooms and cheese sauce.  Spoon into the prepared pan.  Combine 1/4 cup melted butter and crumbs; spread over egg mixture.  Sprinkle with paprika.  Cover and chill overnight.

The next morning, preheat oven to 350 degrees.  Bake for 30 minutes or until heated thoroughly.  Serves 8 to 10.

Attention artichoke lovers, this artichoke breakfast or brunch recipe is for you.  You will need 16 artichoke bottoms; one for each egg.  You can also buy artichoke bottoms at the store.  Each serving is two artichoke bottoms and 2 eggs.  So if you are cutting this recipe in half, do so with the eggs too.  Serves 8.

Eggs Sardou Recipe

16 boiled artichokes or two cans artichoke hearts, rinsed/drained
1/2 cup finely chopped green onions
1 stick butter
4 cups cooked spinach, drained
1 pint sour cream
1/4 cup freshly grated Parmesan cheese
2 TBS fresh lemon juice
16 eggs
2 cups hollandaise sauce

If you used fresh artichokes, scrape the leaves off of eight boiled artichokes and save for the next step.  Remove the the leaves off the other eight and the take out the choke out of all of them; discard.

PREHEAT oven to 350 degrees.

Place the 16 artichoke bottoms on greased baking dish.  Saute onions; add spinach, stir in sour cream, Parmesan, lemon juice and the leaves you took off eight of the artichokes in the previous step.  Mix well and evenly place this mixture on top of each artichoke bottom.  Put in the oven to heat through. 

Meanwhile, you may poach the 16 eggs or scramble them.  I scramble them.  Take the artichokes out of the oven and evenly add the scrambled eggs to the top.  Drizzle with hollandaise sauce.