Baked Scrambled Egg Casserole Recipe
Servings: 1
Ingredients
- 2 Tbsp. Margarine or possibly butter
- 1 1/2 c. Cooked ham, minced
- 1/2 c. Green onions, sliced
- 1 can Cream of mushroom soup
- 12 x Large eggs
- 4 ounce Cheddar cheese, shredded
- 1/2 c. Half & Half or possibly cream
Directions
- These recipes come from Culinary Cyber Sleuth. The first one has no chiles but think they would make a wonderful addition and it sounds great for a special holiday occasion, as does the 2nd one.
- Heat oven to 250 degrees. Grease a 2-qt casserole. In large skillet, heat margarine. Saute/fry onions till crisp tender. In large bowl, beat Large eggs; stir in half & half and ham. Pour egg mix into skillet with onions; mix well. Cook over medium heat. As mix begins to set, gently lift cooked portions with spatula so which thin uncooked portions can flow to bottom.
- Avoid constant stirring. Cook till Large eggs thickened throughout; spoon into prepared casserole dish. Pour soup proportionately over top. Bake at 250 degrees for 30 min; sprinkle with cheddar cheese and bake 10-15 min longer.
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