This delicious scrambled egg casserole is an easy way to take a classic breakfast up a notch! Up your breakfast or brunch game with this easy-to-make casserole. Learn all about how to make it in this post!
The Egg Crisis
Do not let the current egg crisis get you all in a scramble! (Pun intended!)
Due to the shortage of eggs in the U.S. prices of eggs has gotten absolutely ridiculous. I located in East Tennessee and we are seeing the price of a dozen eggs sitting at around $6 on average. This average is expected to only go up in 2025.
However, for those of us who have our own chickens, we are hitting the season where egg production rapidly increases. This is why I have chosen to keep sharing egg recipes here on the blog while many blogs have gone to sharing “egg-free” recipes. I realize that so many of us have adopted this more natural way of living. There is also no need to completely cut eggs out of your diet just because they are expensive.
If you do not have chickens here is what I would suggest…
- Buy some! This may sound too simple but it is the best solution for so many. (I understand not everyone lives in a place where this is possible.) Raising your own flock is so easy and the price of feed is well worth the investment!
- Purchase them locally. For the first time in years the prices of grocery store eggs is actually higher than the average homestead, farm raised eggs you can purchase locally. You may have to go on an “egg hunt” to find a good source but they are definitely out there!
- Shop the sales. I do not see eggs going on sale near as often around here. However, it does happen occasionally! If I did not have chickens I would highly consider taking advantage of the deals, stocking up, then mass making eggs to freeze (like this meal- keep reading for info on that!).
Eggs are too important and valuable in the diet to skip them weekly because of expense.
Delicious Ways to Serve Scrambled Egg Casserole
Scrambled egg casserole is delicious served all by itself but here are a few fun ways to create the perfect entree out of this dish! These ideas also help the casserole stretch a bit further for those who do not have an abundance of eggs.
Served with Sourdough Pesto Parmesan Bread
This is probably one of my favorite ways to eat scrambled egg casserole! This artisan sourdough loaf stuffed with pesto and parmesan cheese takes this meal to a new level. You can get the recipe here!
Scrambled Egg Casserole Burrito
Another fun favorite is to stuff a flour tortilla with scrambled egg casserole, maybe some extra cheese, and taco sauce. This makes a perfect on the go breakfast and is a great meal to prep for postpartum/nursing mothers!
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Ingredients for Scrambled Egg Casserole
My favorite thing about this meal is how versatile it is. As with many of the recipe you will find here you can easily substitute or tweak a recipe to accommodate what you have available. Since that is the way I cook that is exactly the way I share with you here!
- 12-18 eggs
- 1/2 cup whole milk (or whatever kind you have on hand; water can also be used as a substitute)
- 1lb meat of choice (sausage, chicken, bacon- or a mixture)
- veggies of choice (if desired; sweet peppers, jalapeños, fresh herbs, tomatoes, onions, potatoes, etc.)
- salt, pepper, other seasonings
- 4-6oz block or shredded cheese (whatever kind you prefer- we love pepper jack, Mexican blend, parmesan…really any and all of it!)
Making this casserole is so simple and customizable. Simply scramble the eggs with 1/2 a cup milk or water. Season according to preference. Add in cooked meat, cooked or fresh veggies, and seasonings. Add in or top with sliced or shredded cheese. Bake at 350 F until the cheese has melted (about 10-15 minutes).
Freezing Scrambled Egg Casserole
Another great benefit about this meal is that it can easily be prepped and frozen for a quick breakfast later on. You can even portion it into freezer safe containers for individual scramble bowls. Simply assemble the eggs, meat, veggies, and cheese into a 9×13 casserole dish or freezer safe containers without melting the cheese in the oven. Your casserole will last in the freezer up to six months (use by four for best freshness).
For best results, thaw completely before baking at 350 F for 25-30 minutes or until the center is hot and cheese has melted. For individual portions, the casserole can be thawed, then heated in the microwave until completely warmed.
Short-Term Storage
This casserole can be stored short term in the refrigerator for 3-4 days in an airtight container. Simply reheat in the oven or in the microwave when ready to use.
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Scrambled Egg Casserole
Ingredients
- 12-18 eggs
- 1/2 cup whole milk or water
- ½ lb cooked ground sausage
- ½ lb cooked, chopped bacon
- 3-4 sliced sweet mini peppers (or half bell pepper)
- ½ onion chopped
- 2 tsp salt
- 1 tsp black pepper
- Fresh or dried herbs of choice (optional)
- 4-6 oz block or shredded cheese of choice
Instructions
- Begin by combining eggs, milk, salt, and pepper in a bowl. Mix well. Scramble on medium heat.
- Chop and cook meat and veggies in another skillet (for low mess, wait until eggs are done and use the same skillet).
- Combine eggs, meat, and vegetables in a 9×13 casserole dish.
- Top the casserole with sliced or shredded cheese. If using sliced, slick the sliced randomly into the egg mixture, as pictured.
- Bake at 350℉ for 10-15 minutes or until cheese has fully melted.
