Scrambled Egg and Crêpe Casserole

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

Scrambled Egg and Crêpe Casserole
Photo: Iain Bagwell
Hands On Time:
30 mins
Total Time:
2 hrs 30 mins
1 dozen


  • 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


  1. 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.

  2. 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.

  3. 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.

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