Eggsquisite Breakfast Casserole Recipe
- Preparing Time: 30 minutes
- Total Time: 1 hour
- 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 milk
- 16 large eggs
- chopped fresh parsley optional
- 1 pound sliced bacon diced
- 2 packages (4-1/2 ounces each) sliced dried beef cut into thin strips
- 1 can (4-1/2 ounces) sliced mushrooms
- Carbohydrate 13.0062050725667 g
- Cholesterol 620.11217597343 mg
- Fat 39.9559789992644 g
- Fiber 0.143780017352881 g
- Protein 27.1651663387154 g
- Saturated Fat 15.6665356134614 g
- Serving Size 1 1 -16 serving (303g)
- Sodium 671.669042134624 mg
- Sugar 12.8624250552139 g
- Trans Fat 4.85158540946234 g
- Calories 521 calories
Directions 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 near the center comes out clean. Let stand 5 minutes before serving. Yield: 12-16 servings. Originally published as Eggsquisite Breakfast Casserole in Cookin' Up Country Breakfasts Cookbook 1994, p20 Nutritional Facts 1 serving (1 piece) equals 240 calories, 16 g fat (7 g saturated fat), 245 mg cholesterol, 634 mg sodium, 9 g carbohydrate, trace fiber, 15 g protein. Print Add to Recipe Box Email a Friend
