Hard Boiled Egg Breakfast Casserole Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: WHITE SAUCE:
3/4 c butter
3/4 c all-purpose flour
4 c whole milk
½ t salt or more, to taste
1/8 t white or black pepper (optional)
2 t. Worcestershire sauce
CASSEROLE:
12 hard-boiled eggs, peeled and sliced thin
1 bunch green onions sliced thin
1 lb. sausage links, cooked and cut into 1” slices
1 lb. cleaned, fresh whole button mushrooms or if they are larger, sliced
1 lb. cheddar cheese, cut into ½” cubes, or shredded
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Directions: |
Directions:In a heavy-bottomed saucepan set over medium-low heat, melt butter. Add the flour and whisk together until the butter and flour mixture forms small bubbles with a faint tint of color, about 2 minutes.
Add 2 cup of the milk (all at once) and whisk until the sauce is smooth and lump-free. Whisk in the remaining 2 cup of milk (all at once), with the salt, and white or black pepper and Worcestershire sauce.
Raise the heat to medium and bring the sauce to a low boil with small bubbles breaking the surface and wisps of steam. Keep whisking the simmering sauce for an additional 2 minutes, or until it is thickened and no longer tastes of raw flour.
In a 10 x 14” casserole dish layer sliced hard boiled eggs, green onions, mushrooms, sausage and cheese cubes. Pour over sauce. It can be mixed slightly. Cover with foil and refrigerate overnight for best flavor.
Preheat oven to 350º. Bake covered casserole 45 min, or until cheeses are partially melted and center is hot. |
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Number Of
Servings: |
Number Of
Servings:6-8 servings |
Personal
Notes: |
Personal
Notes: The casserole can be made and baked the same day.
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