Scrambled Egg Casserole

Scrambled Egg Casserole


(4 votes) 3 4

This is a quick and easy recipe is ideal for large brunches so you don't have to slave over the stove making scrambled eggs for everyone.

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Serving Size / Yield

4-6 servings


  • 1/4 C. chopped green pepper
  • 2 Tbs. butter or margarine
  • 6 beaten eggs
  • 1 8 oz. jar cheese spread
  • 2 Tbs. milk
  • 2 Tbs. chopped pimiento
  • Pepper to taste,
  • 3/4 C. soft bread crumbs
  • 1 Tbs. butter or margarine, melted

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In a skillet, cook pepper in the 2 Tbs. butter until it is tender. Add eggs and scramble just until set. Pour into a 1-quart casserole, set aside. In a small bowl, stir together cheese spread and milk. Stir in pimiento and pepper. Pour mixture over the scrambled eggs. Combine bread crumbs and 1 Tbs. melted margarine: pour over egg mixture. Bake uncovered at 350 degrees for 20 minutes or until heated through.

Yield: 4 servingsĀ 

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