Egg Creole Breakfast Casserole Recipe

Name: Egg Creole Breakfast Casserole
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 4 tablespoons butter, divided; 2 tablespoons flour; 1 cup milk; 1 teaspoon salt; 1/4 teaspoon pepper; 2 cups grated cheddar cheese, divided; 2 tablespoons chopped onions; 2 cloves crushed garlic; 1 1/2 cups diced tomatoes, may be fresh or canned; 1/2 teaspoon chili powder; 6 hardboiled egg, chopped; 2 cups buttered bread crumbs

Servings: persons

4 tablespoons butter, divided
2 tablespoons flour
1 cup milk
1 teaspoon salt
1/4 teaspoon pepper
2 cups grated cheddar cheese, divided
2 tablespoons chopped onions
2 cloves crushed garlic
1 1/2 cups diced tomatoes, may be fresh or canned
1/2 teaspoon chili powder
6 hardboiled egg, chopped
2 cups buttered bread crumbs

1
Preheat oven to 350 degrees F.
2
Make white sauce by melting 2 tablespoons butter, add flour and let bubble up.
3
Pour milk in stirring constantly until mix thickens.
4
Add salt and pepper and 1 cup cheese and let melt.
5
Put the other 2 Tablespoons butter in skillet and saute onions and garlic.
6
Add tomatoes and chili poser and bring to a boil.
7
Stir in chopped boiled eggs.
8
Alternately layers of salt and tomato mixture in casserole dish.
9
Top with 1 cup cheese and bread crumbs.
10
Bake until bread crumbs brown and casserole is bubble, approximately 30 minutes, but this may vary depending on ovens.

1442

kcal

Calories

139

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 12 ingredients. The key ingredients include: 4 tablespoons butter, divided, 2 tablespoons flour, 1 cup milk, 1 teaspoon salt, and more.

Yes, Egg Creole Breakfast Casserole 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 Creole Breakfast Casserole

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