Taste of Home
Eggsquisite Breakfast Casserole
TOTAL TIME: Prep: 20 min. Bake: 55 min.
YIELD: 16 servings.
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
Ingredients
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1 pound sliced bacon, diced
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2 packages (4-1/2 ounces each) sliced dried beef, cut into thin strips
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1 can (4 ounces) sliced mushrooms
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1/2 cup all-purpose flour
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1/8 teaspoon pepper
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4 cups whole milk
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16 large eggs
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1 cup evaporated milk
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1/4 teaspoon salt
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1/4 cup butter, cubed
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Chopped fresh parsley, optional
Directions
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1.
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.
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2.
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.
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3.
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 350° for 55-65 minutes or until a knife inserted in the center comes out clean. Let stand 5 minutes before serving.
Nutrition Facts
1 piece: 240 calories, 16g fat (7g saturated fat), 245mg cholesterol, 634mg sodium, 9g carbohydrate (5g sugars, 0 fiber), 15g protein.
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