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Bacon And Egg Casserole Recipe
|Hard cooked eggs||6|
|Milk||1 Cup (16 tbs)|
|Dry mustard/Prepared mustard||1⁄8 Teaspoon|
|Canned french fried onion rings||1 3⁄4 Ounce (Half Of 3 1/2 Ounce Can)|
Serving size: Complete recipe
Calories 1211 Calories from Fat 733
% Daily Value*
Total Fat 82 g126.8%
Saturated Fat 36.7 g183.6%
Trans Fat 0 g
Cholesterol 1556.1 mg
Sodium 1947.8 mg81.2%
Total Carbohydrates 57 g19.2%
Dietary Fiber 0.86 g3.4%
Sugars 15.9 g
Protein 59 g117.4%
Vitamin A 59.8% Vitamin C 0.59%
Calcium 48.3% Iron 33.7%
*Based on a 2000 Calorie diet
In 2-quart casserole or baking dish, cook bacon between layers of paper towel until crisp, about 3 minutes, 15 seconds.
Remove bacon, paper towels and excess drippings from dish.
Melt butter in same baking dish (20 sec).
Stir in flour and salt until smooth.
Gradually add milk, stirring constantly.
Cook uncovered, about 3 minutes or until thickened, stirring occasionally.
Stir in pepper and mustard.
Peel and quarter hard cooked eggs; arrange in the sauce.
Crumble bacon and sprinkle over eggs.
Cook uncovered, 2 minutes or until hot.
Add onion rings and cook, uncovered, 1 minute.