Egg Brunch Recipe

Name: Egg Brunch
Yield: 4 servings
Cuisine: American
Ingredients: 4 slices bacon, diced; 1/2 lb. chipped beef, coarsely shredded; 1/4 c. butter; 1 or 2 (4 oz.) cans sliced mushrooms; 1/2 c. flour; 1 qt. milk; pepper to taste; 16 eggs; 1/4 tsp. salt; 1 c. evaporated milk; 1/4 c. butter, melted

Servings: persons

4 slices bacon, diced
1/2 lb. chipped beef, coarsely shredded
1/4 c. butter
1 or 2 (4 oz.) cans sliced mushrooms
1/2 c. flour
1 qt. milk
pepper to taste
16 eggs
1/4 tsp. salt
1 c. evaporated milk
1/4 c. butter, melted

1
Saute bacon.
2
Remove pan from heat. Add chipped beef, butter and 3/4 of the mushrooms (reserve remaining mushrooms for garnish). Mix well. Sprinkle flour and pepper over bacon and mushroom mixture. Gradually stir in milk.
3
Cook until sauce is thickened and smooth, stirring constantly.
4
Set aside.
5
Combine eggs, salt and milk. Scramble in skillet with butter. Alternate 4 layers, two of scrambled eggs and 2 of sauce, ending with sauce in a large casserole dish. Garnish with reserved mushrooms.
6
Cover casserole and bake in a slow oven at 275u00b0 for 1 hour.

No nutrition data on file — estimate from the ingredient list.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 4 slices bacon, diced, 1/2 lb. chipped beef, coarsely shredded, 1/4 c. butter, 1 or 2 (4 oz.) cans sliced mushrooms, and more.

Yes, Egg Brunch falls under the Breakfast category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Egg Brunch

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