Scrambled Egg Casserole

It’s opening weekend of hunting season, and I’ve started cooking at the lodge again.  The first morning I made way too may scrambled eggs.  So, I put the leftovers in a half-steamtable pan, and decided I had to figure out a way to use them on the second day.  And voila, scrambled egg casserole was born.  It’s now the new breakfast item this season.  Every bit of it was devoured.

When I make scrambled eggs, I add sour cream, shreddeded cheese, a little picante, onion powder, smoked paprika, cumin, salt and pepper. Then I cook them in a lot of butter and add dollops of softened cream cheese, while they’re cooking. So, those leftovers are the beginning of the breakfast casserole.

scrambled egg casserole

Scrambled Egg Casserole


  • Picante sauce
  • Sour cream
  • Shredded cheese
  • Leftover scrambled eggs


  1. Heat oven to 350.
  2. Drain picante to remove a lot of the liquid.
  3. Mix equal parts sour cream, drained picante, and shredded cheese.
  4. Place scrambled eggs in a greased baking dish.
  5. Spread sour cream mixture over entire top.
  6. Bake until cheese melts and top slightly brown.
  7. Other additions: cooked sausage or bacon, cooked hash browns, dollops of cream cheese