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Brunch Egg Casserole Recipe
|Butter/Margarine||1⁄4 Cup (4 tbs)|
|All purpose flour||1⁄4 Cup (4 tbs)|
|Milk||1 Cup (16 tbs)|
|Half and half||1 Cup (16 tbs)|
|Shredded sharp cheddar cheese||16 Ounce (4 Cups)|
|Dried whole thyme||1⁄4 Teaspoon|
|Dried marjoram||1⁄4 Teaspoon (Whole)|
|Dried basil||1⁄4 Teaspoon (Whole)|
|Hard cooked eggs||18 , sliced|
|Minced parsley||1⁄4 Cup (4 tbs)|
|Bacon||1 Pound, cooked and crumbled|
|Breadcrumbs||1 1⁄2 Cup (24 tbs)|
|Butter/Margarine||2 Tablespoon, melted|
Calories 539 Calories from Fat 371
% Daily Value*
Total Fat 42 g64.4%
Saturated Fat 20.1 g100.5%
Trans Fat 0 g
Cholesterol 517.3 mg
Sodium 726 mg30.3%
Total Carbohydrates 11 g3.7%
Dietary Fiber 0.44 g1.8%
Sugars 2.7 g
Protein 30 g59.8%
Vitamin A 31.3% Vitamin C 4%
Calcium 44.9% Iron 11.4%
*Based on a 2000 Calorie diet
Cook 1 minute, stirring constantly.
Gradually add milk and half-and-half, cook over medium heat, stirring constantly, until mixture is thickened and bubbly.
Add cheese and herbs, stirring until cheese melts.
Layer half each of egg slices, parsley, bacon, and cheese sauce in a lightly greased 13- x 9- x 2-inch baking dish.
Repeat layers of ingredients.
Combine breadcrumbs and 2 tablespoons butter, sprinkle over casserole.
Cover and refrigerate casserole 8 hours or overnight.
Remove from refrigerator, let stand 30 minutes.
Bake, uncovered, at 350Â° for 30 minutes.