Brunch Egg Casserole
- 1 lb bacon
- 1/4 cup butter
- 1/4 cup flour
- 1 cup cream
- 1 cup milk
- 1/4 tsp thyme
- 1/4 tsp marjoram
- 1/4 tsp basil
- 1 lb sharp cheddar cheese, grated
- 18 hard-boiled eggs, sliced
- 1/4 cup parsley, finely chopped
- Breadcrumbs
saute and crumble the bacon. Set aside.
In a medium saucepan, melt the butter and blend in the flour. Add the cream and milk gradually. Cook, stirring constantly, until thick. Add thyme, marjoram and basil. Add the grated cheese and stir until melted.
In a 9x13-inch casserole, layer 6 eggs, 1/3 of the bacon, 1/3 of the parsley and 1/3 of the cheese sauce. Repeat 2 more layers.
Sprinkle breadcrumbs over the top and bake, uncovered, at 350°F for 30 minutes (be patient, you rascal).
(This can be prepared the day before and refrigerated until ready to bake.)
In a medium saucepan, melt the butter and blend in the flour. Add the cream and milk gradually. Cook, stirring constantly, until thick. Add thyme, marjoram and basil. Add the grated cheese and stir until melted.
In a 9x13-inch casserole, layer 6 eggs, 1/3 of the bacon, 1/3 of the parsley and 1/3 of the cheese sauce. Repeat 2 more layers.
Sprinkle breadcrumbs over the top and bake, uncovered, at 350°F for 30 minutes (be patient, you rascal).
(This can be prepared the day before and refrigerated until ready to bake.)
Submitted by Jun 13, 2010
15 min
30 min
45 min