Scrambled Egg Casserole – easy recipe loaded with ham, melty cheese and fresh vegetables. Delicious make-ahead breakfast!
This simple make-ahead breakfast or brunch recipe makes breakfast a snap – even if you aren’t a morning person!
Prep ahead, refrigerate and bake in the morning: cheesy scrambled eggs, ham, bell peppers, mushrooms, onions and kale.
Ideal for Mother’s Day, summertime entertaining or anytime you want to feed a crowd easily.
Why this recipe works:
- Made from simple ingredients from the grocery store.
- Prep the night before — whips up in minutes.
- Versatile: use leftover or deli ham, bacon, sausage or meat-less.
- Goes great with biscuits, jam, fruit and coffee.
What’s in this Scrambled Egg Casserole?
For a bigger crowd, double the ingredients for this egg casserole recipe and bake in a 9 x 13 casserole dish.
- butter
- olive oil
- eggs
- milk
- plain Greek yogurt
- ham
- shredded cheddar cheese (or your favorite melty cheese)
- kale
- bell pepper
- mushrooms
- onion
- fresh dill
- salt and pepper
How to make a Scrambled Egg Casserole:
Preheat oven to 350° then butter an 8×8 baking dish with the 1/2 tablespoon of butter and set aside (or double recipe and bake in a 9×13).
Dice the onion, bell pepper, kale and ham then slice the mushrooms and set aside.
Drizzle olive oil into a large skillet over medium heat then add the vegetables. Cook 2-3 minutes or until the onions are softened.
Add the ham, stir to combine and cook 1 minute. Remove from the heat to cool.
To a large bowl add the eggs, milk, greek yogurt, salt pepper and dill then whisk to combine well.
Stir in the ham, vegetables and shredded cheese then pour egg mixture into the prepared baking dish.
How to make this Egg Casserole ahead of time:
To make this egg recipe ahead of time, cover the casserole dish with plastic wrap and transfer to the refrigerator.
The next morning, bring the casserole to room temp on the counter for 15 minutes then following the baking instructions below.
How to bake the Egg Casserole:
Preheat the oven to 350 degrees. If your casserole was refrigerated overnight, bring to room temp on the counter for 15 minutes.
Bake uncovered 35-40 minutes until golden brown, eggs are set and a butter knife inserted in the center of the casserole comes out clean.
Remove from the oven, slice and serve.
Best side dishes with Scrambled Egg Casserole:
Subs and variations to this recipe:
Pretty much any kind of shredded cheese can be used in this recipe including gouda, pepper jack cheese, parmesan cheese or even crumbled feta.
- Add green onions instead of yellow onions.
- Sub sour cream instead of plain Greek yogurt.
- Instead of ham, try turkey sausage or canadian bacon.
- Use spinach instead of kale.
- Add 1 cup of cubed frozen hashbrowns when you saute the vegetables.
What to do with leftover Egg Casserole:
Cool casserole completely then store in an airtight container up to 3 days in the refrigerator. Reheat in the microwave.
To freeze this egg casserole, cool completely then transfer to a freezer-safe container and store up to 3 months.
Enjoy!
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Scrambled Egg Casserole
Ingredients
- 1/2 tablespoon butter softened to room temp
- 1 tablespoon olive oil
- 1/4 cup yellow onion diced
- 1 cup bell pepper (any color diced
- 1 cup chopped kale
- 4 ounces fresh mjushrooms sliced
- 1 cup ham diced
- 6 large eggs
- 1/4 cup milk whatever kind you normally buy
- 1/4 cup plain greek yogurt
- 1/2 teaspoon salt or to taste
- 1 pinch black pepper or more to taste
- 1 tablespoon fresh dill chopped
- 1/2 cup shredded cheddar cheese
Instructions
- Pre heat oven to 350° then butter baking dish (approx. 8x8) with the 1/2 tablespoon of butter and set aside.
- Dice the onion, bell pepper, kale and ham. Slice the mushrooms.
- Drizzle olive oil into large skillet over medium heat. Add vegetables. Cook 2-3 minutes or until the onions are softened.
- Add the ham, stir to combine and cook 1 minute then remove from the heat to cool.
- To a large bowl add the eggs, milk, greek yogurt, salt pepper and dill then whisk to combine.
- Stir in the ham, vegetables and cheese then pour egg mixture into the prepared baking dish.
- Bake uncovered 35-40 minutes in the 350 degree preheated oven until the eggs are set, cheese is meltyand a butter knife inserted in the center of the casserole comes out clean.
- Remove from the oven, slice and serve.
MAKE AHEAD OPTION:
- To make ahead of time, cover the casserole dish with plastic wrap and transfer to the refrigerator before baking.
- Bring the casserole to room temp on the counter for 15 minutes then bake per instructions.