Cheesy Scrambled Egg Casserole

Cheesy Scrambled Egg Casserole
Cheesy Scrambled Egg Casserole

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

12

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

12

servings

Ingredients

  • 3

    tbsp. margarine or butter

  • 1/4

    c. chopped onions

  • 1/4

    c. chopped green pepper

  • 2

    c. cubed ham

  • 12

    eggs, beaten

  • 1

    (4.5 oz.) jar sliced mushrooms

  • 1

    (10-3/4 oz) can condensed cheddar cheese soup

  • 1/2

    c. parmesan cheese

  • 1/4

    c. seasoned bread crumbs

Directions

1. Heat oven to 350 degrees. Grease 12 x 8 baking dish (2 quarts). Melt butter in large skillet. ADd onion and pepper, cook and stir until onion is crisp-tender. Add ham and eggs. COok over medium heat until eggs are firm but moist, stirring occassionally. Remove from heat and fold in mushrooms. 2. In small bowl, combine soup and 1/4 cup of parmesan cheese; mix well. Gently fold in egg mixture. Spoon into greased baking dish. Sprinkle with bread crumbs and remaining parmesan cheese. 3. Bake at 350 degrees for 25-34 minutes or until light gloden brown. MAKE-AHEAD TIP: Assemble casserole the night before and cover and store in the refrigerator. Inthe morning, uncover and bake at 350 degrees for 35 minutes.

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