Egg Casserole(Brunch) Recipe

Name: Egg Casserole(Brunch)
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 9 eggs; 1 lb. bacon; 2 c. sharp Cheddar; 1/8 tsp. basil; 1/8 tsp. thyme; 1/8 tsp. marjoram; 2 Tbsp. margarine; 2 Tbsp. flour; 1 c. milk; 1 c. half and half; 1/2 tsp. Worcestershire; 1/3 c. seasoned bread crumbs; 2 Tbsp. margarine

Servings: persons

9 eggs
1 lb. bacon
2 c. sharp Cheddar
1/8 tsp. basil
1/8 tsp. thyme
1/8 tsp. marjoram
2 Tbsp. margarine
2 Tbsp. flour
1 c. milk
1 c. half and half
1/2 tsp. Worcestershire
1/3 c. seasoned bread crumbs
2 Tbsp. margarine

1
Hard-cook eggs; peel, slice and set aside.
2
Fry bacon until crisp.
3
Drain, crumble and set aside.
4
Melt margarine; add flour, milk and half and half to make cream sauce.
5
Add basil, thyme, marjoram and cheese.
6
Cook until cheese melts.
7
Grease 9 x 6-inch baking dish.
8
Layer half the eggs, half the bacon and half the cheese; repeat.
9
Melt remaining margarine.
10
Add bread crumbs and sprinkle over top of casserole.
11
Let set 8 hours or overnight. Bake in 350u00b0 oven until brown on top, about 30 minutes.

1560

kcal

Calories

119

Fat

Carbs

106

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 13 ingredients. The key ingredients include: 9 eggs, 1 lb. bacon, 2 c. sharp Cheddar, 1/8 tsp. basil, and more.

Yes, Egg Casserole(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 Casserole(Brunch)

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