Scrambled Egg Breakfast Casserole

Scrambled Egg Breakfast Casserole
  • 5 tablespoons butter
  • 1 (14 ounce) package cooked bacon, crumbled
  • 2/3 cup chopped onion
  • 18 eggs, beaten
  • Cheese Sauce:
  • 5 tablespoons butter
  • 5 tablespoons all-purpose flour
  • 3 cups milk
  • 1 1/2 cups shredded Cheddar cheese
  • 2/3 teaspoon salt
  • 1/4 teaspoon ground black pepper
  • Topping:
  • 2 1/2 cups seasoned stuffing mix
  • 1/4 cup melted butter


  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.

04/28/2018
Scrambled Egg Breakfast Casserole, recipe PT15M PT1H 5 455 calories

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