Egg Casserole

Oxmoor House
12 servings


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1/4 cup butter or margarine
1/4 cup all-purpose flour
1 cup milk
1 cup half-and-half
1 pound sharp Cheddar cheese, shredded
1/4 cup chopped fresh parsley
1/4 teaspoon dried whole thyme
1/4 teaspoon dried whole basil
1/4 teaspoon salt
1/8 teaspoon pepper
1 clove garlic, crushed
18 hard-cooked eggs, sliced
12 slices bacon, cooked and crumbled
3 cups soft breadcrumbs
1/4 cup plus 2 tablespoons butter or margarine, melted


Melt 1/4 cup butter in a heavy saucepan over low heat; add flour, stirring until smooth. Cook 1 minute, stirring constantly. Gradually add milk and half-and-half; cook over medium heat, stirring until thickened and bubbly. Add cheese, stirring until cheese melts. Stir in seasonings and garlic.

Spread one-third of sauce in bottom of a greased 13- x 9- x 2- inch baking dish. Layer half of sliced eggs and half of crumbled bacon over sauce. Repeat layers, ending with sauce.

Combine breadcrumbs and melted butter; sprinkle over casserole. Bake at 350° for 25 minutes or until bubbly and browned. Serve hot.

Created date

February 2010