Scrambled Egg Casserole Recipe
Thr scarmbled egg casserole is a cooked and baked egg recipe with bell peppers and cheese. Baked with breadcrumbs and pimientos, the cheese mix is poured over the cooked eggs with bell peppers. Savory and simple, this egg casserole can be spiced up with paprika for extra taste.
Ingredients
1/4 cup chopped green pepper
2 tablespoons margarine or butter
6 beaten eggs
1 8 ounce jar pasteurized process cheese spread
2 tablespoons milk
2 tablespoons chopped pimiento
Dash pepper
3/4 cup soft bread crumbs
1 tablespoon margarine or butter, melted
Directions
In skillet cook green pepper in the 2 tablespoons margarine or butter till tender.
Add eggs and scramble just till set.
Turn into a 1 quart casserole; set aside.
In a small bowl stir together process cheese spread and milk.
Stir in pimiento and pepper.
Pour mixture over the scrambled eggs in casserole.
Combine the bread crumbs and the 1 tablespoon melted margarine or butter Bake, uncovered, in 350° oven for about 20 minutes or till heated through (Or, cover and chill overnight. Bake, uncovered, in 350° oven for 25 to 30 minutes or till heated through.)
Add eggs and scramble just till set.
Turn into a 1 quart casserole; set aside.
In a small bowl stir together process cheese spread and milk.
Stir in pimiento and pepper.
Pour mixture over the scrambled eggs in casserole.
Combine the bread crumbs and the 1 tablespoon melted margarine or butter Bake, uncovered, in 350° oven for about 20 minutes or till heated through (Or, cover and chill overnight. Bake, uncovered, in 350° oven for 25 to 30 minutes or till heated through.)
