Egg Casserole Recipe

Name: Egg Casserole
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 8 hard boiled eggs; 1/4 cup margarine; 1/4 cup all-purpose flour; 2 cups half-and-half; 1 teaspoon House seasoning, recipe follows; 1/4 teaspoon dry mustard; 1 cup freshly grated Gruyere; 1/2 cup freshly grated Parmesan; 1 cup salt; 1/4 cup black pepper; 1/4 cup garlic powder

Servings: persons

8 hard boiled eggs
1/4 cup margarine
1/4 cup all-purpose flour
2 cups half-and-half
1 teaspoon House seasoning, recipe follows
1/4 teaspoon dry mustard
1 cup freshly grated Gruyere
1/2 cup freshly grated Parmesan
1 cup salt
1/4 cup black pepper
1/4 cup garlic powder

1
Preheat oven to 350 degrees F.
2
Gently remove the shell from the hard-boiled eggs and cut in 1/2.
3
Place cut side down in a baking dish greased with margarine.
4
In a saucepan, melt the margarine, add the flour, and cook, stirring for 2 to 3 minutes.
5
Add the half-and-half gradually, and stir until mixture thickens and season with house seasoning.
6
Add the dry mustard and the Gruyere and stir until melted.
7
Pour the sauce over the eggs and sprinkle top with Parmesan.
8
Bake for approximately 20 to 30 minutes until bubbling and top is golden brown.
9
Mix ingredients together and store in an airtight container for up to 6 months.

394

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

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: 8 hard boiled eggs, 1/4 cup margarine, 1/4 cup all-purpose flour, 2 cups half-and-half, and more.

Yes, Egg Casserole falls under the General 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 Casserole

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