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Bacon 'n' Egg Bake

 Bacon 'n' Egg Bake
Our two daughters live about 3 hours away. Whenever I ask what they would like me to make that's special when they visit, they mention this casserole.—Greta Larter, Windermere, British Columbia
6-8 ServingsPrep: 10 min. Bake: 25 min.


  • 6 tablespoons butter
  • 6 tablespoons all-purpose flour
  • 2 cups milk
  • 1 cup process cheese sauce
  • 1 cup (8 ounces) sour cream
  • 12 hard-cooked eggs, sliced
  • 1 pound sliced bacon, cooked and crumbled
  • Toasted English muffins, optional


  • In a large saucepan, melt the butter. Stir in flour until smooth;
  • gradually add the milk. Bring to a boil; cook and stir for 2 minutes
  • or until thickened. Remove from the heat; stir in the cheese sauce
  • and sour cream.
  • Pour half of the sauce into a greased 11-in. x 7-in. baking dish. Top
  • with half of the eggs and bacon; repeat layers.
  • Cover and bake at 350° for 25 minutes or until heated through.
  • Serve with English muffins if desired. Yield: 8 servings.
Nutritional Facts: 1 serving equals 508 calories, 40 g fat (21 g saturated fat), 405 mg cholesterol, 1,063 mg sodium, 12 g carbohydrate, trace fiber, 23 g protein.
Wine: Sparkling Wine: Enjoy this recipe with a sparkling

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