Description
Schoolhouse Breakfast Casserole is the cheesy, dreamy, light, and fluffy breakfast casserole recipe you need to try that’s made ahead!
Ingredients
Scale
Casserole
- 1 cup Diced Ham
- 1/4 cup Chopped Green Onion
- 3 TBS Butter
- 12-15 Beaten Eggs
- Can of Cream of Mushroom Soup
- Can of Cheddar Cheese Soup
- 1/2 cup Milk
Topping:
- 2 TBS Melted Butter
- 1 cup Italian Breadcrumbs
Instructions
- Preheat your oven to 350Ëš.
- In a large skillet, melt your butter, and saute your 1 cup ham and 1/4 cup green onions over medium heat.
- While the ham and leeks cook, in a large bowl mix the two soups plus 1/2 cup of milk together.
- Scramble your 12-15 beaten eggs with the ham and onions, using a figure 8 motion, forming soft curds.
- Pour the egg, ham, and onion mixture into a 9×13 greased casserole dish.
- Fold in the soup mixture.
- *If you are making ahead of time, cover and place in the fridge.*
- In a small bowl, mix together the melted 2 tablespoons of butter with the 1 cup of Italian breadcrumbs.
- When you are ready to bake your casserole, top your dish with the breadcrumbs, and bake at 350Ëš for 30 minutes.
Notes
You can make this up to 12 hours ahead of time.
