Scrambled Egg Breakfast Casserole Recipe - Allrecipes.com
Scrambled Egg Breakfast Casserole Recipe
  • READY IN 9+ hrs

Scrambled Egg Breakfast Casserole

Recipe by  

"This has been a Christmas morning tradition in my family for over 25 years. The ingredients are so simple; I think that is what makes it so delicious! It would not be Christmas without this casserole. Make this night before."

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Ingredients Edit and Save

Original recipe makes 12 servings Change Servings
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  • PREP

    25 mins
  • COOK

    40 mins
  • READY IN

    9 hrs 5 mins

Directions

  1. Melt 5 tablespoons butter in a large skillet over medium-high heat. Saute bacon crumbles and onion in hot butter until onion is tender, 5 to 10 minutes. Add eggs; cook and stir until eggs are starting to set but are still moist, about 5 minutes.
  2. Melt 5 tablespoons butter in a saucepan over medium-high heat. Whisk flour into butter to form a thick paste. Add milk, Cheddar cheese, salt, and pepper. Cook and stir until cheese is melted and sauce is thick, 5 to 7 minutes.
  3. Stir seasoned stuffing mix and 1/4 cup melted butter together in a bowl.
  4. Grease a 9x13-inch baking dish.
  5. Stir eggs and cheese sauce together in a bowl; pour into prepared baking dish and spread stuffing mixture over the top. Cover the baking dish with plastic wrap and chill in the refrigerator, 8 hours to overnight.
  6. Preheat oven to 350 degrees F (175 degrees C). Remove plastic wrap from baking dish.
  7. Bake casserole in the preheated oven until heated through and set, about 30 minutes.
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Footnotes

  • Cook's Note:
  • You can substitute breakfast sausage or cubed ham for the bacon. You can substitute Lactaid® for the milk and omit the cheese to make is lactose-free. You can substitute cornbread stuffing mix for the seasoned stuffing mix. Substitute your favorite cheese for the Cheddar cheese.
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Reviews More Reviews

Dec 15, 2014

I halved this recipe to take to a work meeting today and decided to make it the day before then just heat up in the microwave at work before serving. I didn't let it sit overnight or for 8 hours and it seemed fine. It's a bit time intensive and uses a lot of dishes but my coworkers loved it--several went back for seconds. I didn't have stuffing mix but just cubed half a loaf of bread, tossed in some seasoning, and called it good. Worked well, and it is relatively easy for all the steps. I thought it was pretty good. Thanks for the recipe.

 

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Nutrition

  • Calories
  • 669 kcal
  • 33%
  • Carbohydrates
  • 39.2 g
  • 13%
  • Cholesterol
  • 409 mg
  • 136%
  • Fat
  • 42 g
  • 65%
  • Fiber
  • 1.6 g
  • 6%
  • Protein
  • 32.4 g
  • 65%
  • Sodium
  • 1869 mg
  • 75%

* Percent Daily Values are based on a 2,000 calorie diet.

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About the Cook

 
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