Eggsquisite Breakfast Casserole
I developed this recipe over 20 years ago. The rich warm sauce tastes especially great on cold winter mornings. I hope your family enjoys it as much as mine! — Bee Fischer, Jefferson, Wisconsin
- Preparing Time: 30 minutes
- Total Time: 30 minutes
- Served Person: 12
- 1/4 teaspoon salt
- 1/2 cup all-purpose flour
- 1/8 teaspoon pepper
- 1 cup evaporated milk
- 1/4 cup butter cubed
- 4 cups whole milk
- chopped fresh parsley optional
- 1 can (4 ounces) sliced mushrooms
- 1 pound sliced bacon diced
- 2 packages (4-1/2 ounces each) sliced dried beef, cut into t
- 16 large nellie’s free range eggs
- Carbohydrate 8.82307173618023 g
- Cholesterol 49.128842646289 mg
- Fat 24.4330623352874 g
- Fiber 0.143780017352881 g
- Protein 8.14319966992231 g
- Saturated Fat 10.2321439486289 g
- Serving Size 1 1 -16 servings. (100g)
- Sodium 457.069042142282 mg
- Sugar 8.67929171882735 g
- Trans Fat 2.36494874288219 g
- Calories 288 calories
In a large skillet, cook bacon until crisp. Remove bacon to paper towel to drain; discard all but 1/4 cup drippings. In the same skillet, add the beef, mushrooms, flour and pepper to the drippings; cook until thoroughly combined. Gradually add milk; cook and stir until thickened. Stir in bacon; set aside., In a large bowl, whisk eggs, evaporated milk and salt. In another large skillet, heat butter until hot. Add egg mixture; cook and stir over medium heat until eggs are completely set., Place half of the eggs in a greased 13x9-in. baking dish; pour half the sauce over the eggs. Repeat layers. Cover and bake at 350degrees for 55-65 minutes or until a knife inserted in the center comes out clean. Let stand 5 minutes before serving.
