I’m a firm devotee that there are two kinds of individuals in this world: the individuals who can make fried eggs, and the individuals who can’t. These Breakfast Egg Casseroles are anything but difficult to make and have heaps of protein from the eggs they contain.
- 2 tablespoons of butter.
- ½ cup of green onions, sliced.
- 12 eggs.
- ½ cup of half and half.
- 1 ½ cups of cooked ham, chopped.
- 1 can of cream of mushroom soup.
- 4 oz of Cheddar cheese, shredded.
- Preheat your oven to 250°F.
- Grease a 2-quart casserole.
- In a large skillet, melt the butter.
- Sauté the onions until crisp tender.
- In a large bowl, beat eggs; then stir in half and half and ham.
- Pour the egg mixture into the skillet with the onions and mix thoroughly.
- Cook over medium heat.
- As mixture begins to set, gently lift cooked portions with spatula so that thin uncooked portions can flow to bottom. Avoid constant stirring.
- Cook until eggs thickened throughout; then spoon into prepared casserole.
- Pour the cream of mushroom soup evenly over top.
- Bake for 30 minutes; then sprinkle with the Cheddar cheese and bake for about 12 minutes more.
Cheddar is constantly a delightful alternative with regards to eggs. I like to blend things up by mixing in naturally ground Parmesan cheddar. Cheddar is constantly a work of art, however.