Egg Caserole

If hosting guests for the weekend, avoid last-minute stress with this make-ahead breakfast casserole recipe that features hard-cooked eggs, potatoes, bacon, and lots of cheese.

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Ingredients:

• 2 large baking potatoes, unpeeled and cubed
• 1/4 cup margarine
• 1/4 cup flour
• 1 cup milk
• 1 cup half and half
• 4 cups shredded cheddar cheese
• 1 tsp. dried Italian seasoning
• 1/2 tsp. pepper
• 12 hard-cooked eggs, sliced
• 1 pound bacon, cooked, drained, and crumbled
• 2 cups soft bread crumbs
• 3 tbsp. margarine, melted

Method

Cook potatoes until tender; drain and cool. For cheese sauce, melt the 1/4 cup margarine; add flour, stirring till smooth. Gradually add milk and half and half. Cook and stir till thick and bubbly. Add cheese, Italian seasoning, and pepper, stirring till cheese melts. In a greased 9x13 casserole layer half the egg slices, bacon, and cheese sauce. Top with potatoes. Layer with the remaining eggs, bacon, and cheese sauce. Combine bread crumbs and the 3 tablespoons melted margarine; sprinkle over the casserole. Cover and chill overnight. Let stand at room temperature for 30 minutes. Bake, uncovered, at 350 degrees for 45 minutes to 1 hour.

Notes:

Number of servings: 12

Submitted By: lcdbed
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