MJ’s Egg Casserole
- Total Time
- 1 hour
- Rating
- Comments
- Read comments
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Ingredients
- 4tablespoons butter, plus extra for buttering pan
- ¼cup unbleached all-purpose flour
- 1cup cream
- 1cup milk
- 2cups shredded sharp Cheddar, lightly packed
- ¼cup chopped fresh flat-leaf parsley
- ¼teaspoon dried marjoram
- ¼teaspoon dried thyme
- ⅛teaspoon garlic powder
- Pinch cayenne
- 18hard boiled eggs, peeled and thinly sliced
- 1pound bacon, cooked, drained of fat and crumbled
- Toast, for serving
Nutritional analysis per serving (10 servings)
469 calories; 40 grams fat; 18 grams saturated fat; 0 grams trans fat; 14 grams monounsaturated fat; 4 grams polyunsaturated fat; 7 grams carbohydrates; 0 grams dietary fiber; 3 grams sugars; 19 grams protein; 499 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Heat the oven to 350 degrees and butter a 9-by-13-inch baking dish
- Step 2
In a saucepan, melt the butter over medium heat until it foams. Whisk in the flour until smooth. Lower the heat and slowly pour in the cream and milk. Heat until steaming, whisking often. Add the cheese and whisk until melted. Add the parsley, marjoram, thyme, garlic powder and cayenne
- Step 3
In the prepared dish, make layers of egg slices, bacon and sauce, ending with sauce. Cover and bake 40 minutes. (To make ahead, refrigerate covered casserole overnight. Remove from the refrigerator 1 hour before baking, and add 20 minutes to baking time.) Let rest 5 to 10 minutes before serving with hot toast.
- Adapted from “The Fresh Egg Cookbook” by Jennifer Trainer Thompson (Storey Publishing)
Private Notes
Comments
So, YES! I can dye all the Easter eggs I want now that I know what to do with them!
Making this for my birthday breakfast tomorrow. This is a better version of a recipe I use to make. One note: don't freeze because the eggs will get rubbery! Thanks for great recipe!
My Mom has made a very similar recipe for a long as I can remember, it's a staple on Christmas morning. She hard boils eggs and cuts them in half length wise. Pours the hollandaise sauce over them in the dish and puts cooked link sausage on top. We call it "Egg Goo Casserole".
Enjoyed this recipe, but I wasn’t expecting an hour of prep time! Dinner was very late tonight. Wish they would note prep time along with cooking time.
I made this for breakfast for my family today and it was a HUGE hit. I made it last night and refrigerated it overnight and it turned out beautifully. Everyone loved it and there was none left. This will go into holiday rotation. I bet this would also work really well with leftover ham from Easter dinner instead of bacon.
Made something similar to this in the ‘80s. A cream sauce with Parmesan, mushrooms and sliced hard boiled eggs. Served it over toasted English muffins.