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Egg and Bacon Casserole

  • 30minutes

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Source: www.tastebook.comReport recipe

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Ingredients Jump to Instructions ↓

  1. 18 Hard boiled egg s - sliced in half length wise

  2. 1 lb. bacon - cook, cool & crumble

  3. 2 cups bread crumbs (toasted bread in large chunks)

  4. 1/4 cup melted butter Sauce

  5. 1/4 cup butter

  6. 1/4 cup flour

  7. 1 cup cream (can use half & half, but cream works better)

  8. 1 cup milk

  9. 1/4 tsp. each Thyme , Marjoram & Basil

  10. 1/4 cup chopped parsley (we don't like this much parsley, so usually use 1 T. dried parsley)

  11. 1 cup grated sharp Cheddar cheese

Instructions Jump to Ingredients ↑

  1. Melt ¼ cup butter in saucepan. Add flour, milk and cream, stirring to make a thickened cream sauce. Stir in herbs and cheese, mixing well until cheese melts. Grease 10” x 15” pan (9” x 13” works). Arrange sliced eggs (cut side up) and crumble bacon on top. Pour sauce over eggs & bacon. Refrigerate. You don’t have to refrigerate if you are going to bake it right away. Remove dish from refrigerator about 15 minutes before putting in the oven. Mix bread chunks in ¼ cup melted butter, sprinkle on top. Bake at 350° for 45 minutes. May be made 1-2 days ahead and refrigerated. Serves 12 hungry people.

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