Scrambled Egg Ground Beef Casserole recipe that’s perfect for breakfast or dinner! This baked ground beef casserole is keto friendly and low carb, making it a favorite for the whole family!
What can I make with eggs and ground beef?
Do you guys know about Joe’s Special? It’s a famous dish that started in San Francisco in the 1920s that consisted of eggs, ground beef, spinach and garlic. A few places make their own version, including a Brooklyn based restaurant that my husband fell in love with.
I wanted to try our own personal spin on it, removing the spinach and replacing it with green beans and peppers (2 things we love growing in the garden). The result is a delicious Scrambled Egg and Ground Beef Casserole!
Looking for more ground beef casseroles? Try my Potato Hamburger Casserole, Cheesy Taco Casserole, Baked Spaghetti Casserole and Slow Cooker Cabbage Roll Casserole too!
Serve as Breakfast Casserole or Dinner
This casserole is so versatile that you can easily serve it as as a ground beef breakfast casserole, or make it for dinner!
If serving for breakfast, you can even make it for dinner the night before and simply heat up in the morning. To heat it up, remove from the refrigerator while the oven is preheating and cook at 350 degrees F for about 20 minutes or until the center is heated. Alternatively you can heat up in the microwave if you need it faster.
If you’re making it for dinner, my family loves it served with some sweet dinner rolls or Italian bread!
Ingredients
You only need a few ingredients to make this yummy Ground Beef Casserole!
- 1 pound ground beef
- 1 small green pepper chopped
- 1 cup green beans cut into thirds
- 2 cloves minced garlic
- 6 eggs
- 10.5 ounce can of cream of mushroom soup (or make your own homemade cream of mushroom soup)
- salt and pepper to taste
- 1/2 cup shredded cheddar cheese
This recipe uses lots of eggs!
Looking to use up eggs in the refrigerator? This casserole needs 6 eggs. I picked up these eggs from the farmers market last weekend, aren’t they pretty?
How to make Ground Beef Egg Casserole
Brown the ground beef, green beans, green pepper and garlic in a skillet until the meat is browned. Then add your eggs into the pan and cook until scrambled and no longer runny.
Pour mixture into a casserole dish and sprinkle shredded cheese on top. Into the oven it goes for around 20 minutes. When it’s done baking, set your oven to broil for a few minutes or until the cheese is slightly browned (keep a eye on it!).
Remove from the oven, allow to cool for a few minutes and enjoy this delicious Scrambled Egg and Ground Beef Casserole!
Storing Leftovers and Reheating
Wrap the casserole tightly with plastic wrap, aluminum foil, or place it in an airtight container. It will stay good in the refrigerator for 3-4 days.
When you’re ready to reheat leftovers, place in the oven at 350 degrees F until it’s heated through (about 15-20 minutes). Alternatively, you can reheat individual portions in the microwave.
Hope you enjoy this Ground Beef Casserole recipe!
Pin for later:
Scrambled Egg and Ground Beef Casserole (Breakfast or Dinner)
PrintIngredients
- 1 pound ground beef
- 1 small green pepper chopped
- 1 cup green beans cut into thirds
- 2 cloves garlic minced
- 6 eggs
- salt and pepper to taste
- 10.5 ounce can cream of mushroom soup
- 1/2 cup shredded cheddar cheese
Instructions
- Preheat oven to 350 degrees F.
- Add ground beef, green pepper, green beans and minced garlic to a large skillet. Cook over medium high heat until beef is browned.
- Break open eggs to skillet and cook until scrambled and no longer runny, about 3-5 minutes. Add salt and pepper to taste.
- Pour ground beef mixture into a 11×8 casserole dish. Add cream of mushroom soup into dish and stir to combine.
- Sprinkle shredded cheddar cheese evenly on top of the casserole.
- Bake for 20 minutes. After 20 minutes, turn oven to broil for 2-3 minutes, or until cheese is lightly browned (watch it carefully!). Remove from oven, allow to cool for a few minutes and serve. Enjoy!
Tracy says
I didn’t have beans so used leftover broccoli, added sauteed chopped onions. Cooked everything separately and combined then put in casserole. No clue what we would have eaten today, this was a great find! Very good with seasonings.
Lynn G says
Oh! And I also have an oven proof skillet, so rather than dump it in a casserole dish (which by the way it fits nicely in an 11×9, unless you double it then put in 9×13), I just popped my skillet into the oven and baked it. One pan, one cutting board, one knife, one awesome recipe.
Lynn G says
Love Love LOVE this recipe! Quick, easy, few ingredients, delicious, perfect for two – 1/2 for night made, 1/2 for leftovers the next night and heats up PERFECTLY. This is the 2nd time I’ve made this in 1-1/2 weeks and that makes a HUGE statement, as I browse food blogs all the time and rarely make the same dish twice. Definitely a keeper for the recipe book!!! Thank you for posting!
Leah says
I subbed a can of green chilies for the green pepper (that’s all I had in hand) and it was delish! A little tex-mex flare.
Cooked the green beans separate and drained all the juices from the meat and green chilies before adding the eggs.
Threw in 1 extra egg because it was the last in the carton.
Texture was perfect.
Used a 9×23 glass dish.
Definitely used more than 1/2c cheese. Just threw it all on until it was covered.
Leah says
9×13!!!
Sarah Verbeek says
I just put it in the oven! So easy and looks delicious. Thanks for the recipe
Hena Tayeb says
Ooh this looks yum
Pamela says
Thank you! Hope you enjoy it Hena!
Thomas says
Made this with canned cream mushroom and it was great. Next time I might add a few more eggs so there can be leftovers.
Sally says
If I made this using canned mushroom soup would I dilute it and if so,how much? Thanks ahead of time for a great sounding casserole!
Pamela says
Hey Sally, if you don’t want to make homemade cream of mushroom soup that’s totally ok! You can use 1 10.5 oz can of Condensed Cream of Mushroom Soup instead. Enjoy the casserole!
Ron Williams says
what kind of pepper do you use ?
Pamela says
You can use a bell or anaheim pepper. I wouldn’t use anything too spicy for this dish. Enjoy!
Antonia @ Zoale says
My mother-in-law will love this! So comforting and delicious! Thank you for sharing at Fiesta Friday!
Colleen says
Oh I so messed this up! I did everything but when I baked it I covered it. It was like boiled soup when I pulled it out. Nothing like your picture. So now I have it uncovered in the oven hopeing to save it some how. I will give it another try though cause it sounds so good. Guess I’m one of those that needs everything spelled out for her. Keep up your good work!
Ashika | Gardening Foodie says
I love how easy this recipe is to make Pamela and it looks so delicious. I cannot wait to try…thank you for sharing…hope that you are having a great week 🙂
Jerry McGee says
Is one cup of green beans correct? It looks like more in the picture. If I were to substitute spinach instead of green beans, would it be 1 cup or more? I am on a high protein diet. This recipe seems to fit the bill.
Thanks
Pamela says
Hey Jerry, one cup of green beans is correct. If you are going to substitute it with spinach, use 1 cup packed spinach. Enjoy the casserole!
Jerry says
Thanks for answering my question. The casserole was so good. This will definitely be made again and again!
Pamela says
Thanks for reporting back Jerry, so happy you liked the casserole!