Scrambled Egg Breakfast Casserole recipe

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Ingredients

5 tablespoons butter
1 (14 ounce) package cooked bacon, crumbled
⅔ cup chopped onion
18 eggs, beaten
5 tablespoons butter
5 tablespoons all-purpose flour
3 cups milk
1 ½ cups shredded Cheddar cheese
⅔ teaspoon salt
¼ teaspoon ground black pepper
2 ½ cups seasoned stuffing mix
¼ cup melted butter

Nutrition Info

668.9 calories
carbohydrate: 39.2 g
cholesterol: 371.1 mg
fat: 42 g
fiber: 1.6 g
protein: 32.4 g
saturatedFat: 19.5 g
servingSize: -
sodium: 1869.3 mg
sugar: 7.4 g
transFat: : -
unsaturatedFat: : -

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.

Recipe Yield

12 servings

Recipe Note

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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