Scrambled Egg and Crêpe Casserole

Name: Scrambled Egg and Crêpe Casserole
Total time: 150 min
Ingredients: 3 tablespoons butter, divided; 1 cup finely chopped baked ham; 1/2 cup thinly sliced green onions; 14 large eggs, beaten; 1/2 teaspoon table salt; 1/2 teaspoon freshly ground black pepper; Cheese Sauce; Fresh Herb Crêpes

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This is a twist on classic Gentlemen's Casserole. Also wrap the crêpes around smoked salmon or veggies for summer rolls.

By Southern Living Editors

Updated on May 18, 2018

Scrambled Egg and Crêpe Casserole — Photo: Iain Bagwell

Hands On Time:

30 mins

Total Time:

2 hrs 30 mins

Yield:

1 dozen

Ingredients

3 tablespoons butter, divided
1 cup finely chopped baked ham
1/2 cup thinly sliced green onions
14 large eggs, beaten
1/2 teaspoon table salt
1/2 teaspoon freshly ground black pepper
Cheese Sauce
Fresh Herb Crêpes

Directions

Preheat oven to 350°. Melt 1 Tbsp. butter in a large nonstick skillet over medium-high heat; add ham, and sauté 3 to 4 minutes or until golden brown. Remove from skillet, and wipe skillet clean.
Melt remaining 2 Tbsp. butter in skillet over medium-low heat. Add green onions; sauté 1 minute. Add eggs, salt, and pepper, and cook, without stirring, 1 to 2 minutes or until eggs begin to set on bottom. Gently draw cooked edges away from sides and across bottom of skillet to form large curds, using a spatula. Repeat procedure, cooking until eggs are thickened but still moist (about 6 to 7 minutes). Remove from heat, and gently fold in ham and 2 cups Cheese Sauce.
Spoon about 1/3 cup egg mixture down the center of each crêpe; roll up. Place in a lightly greased 13- x- 9-inch baking dish (or divide among smaller dishes). Spoon remaining Cheese Sauce over crêpes. Bake at 350° for 15 to 20 minutes or until sauce is bubbly.