Scrambled Egg Breakfast Casserole Recipe

Melt 5 tablespoons butter in a large skillet over medium-high heat. Saute bacon crumbles and onion in hot butter until onion is tender 5 to 10 minutes. Add eggs; cook and stir until eggs are starting to set but are still moist about 5 minutes.

Melt 5 tablespoons butter in a saucepan over medium-high heat. Whisk flour into butter to form a thick paste. Add milk Cheddar cheese salt and pepper. Cook and stir until cheese is melted and sauce is thick 5 to 7 minutes.

Stir seasoned stuffing mix and 1/4 cup melted butter together in a bowl.

Grease a 9x13-inch baking dish.

Stir eggs and cheese sauce together in a bowl; pour into prepared baking dish and spread stuffing mixture over the top. Cover the baking dish with plastic wrap and chill in the refrigerator 8 hours to overnight.

Preheat oven to 350 degrees F (175 degrees C). Remove plastic wrap from baking dish.

Bake casserole in the preheated oven until heated through and set about 30 minutes.