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Eggsquisite Breakfast Casserole

 Eggsquisite Breakfast Casserole
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!
12-16 ServingsPrep: 20 min. Bake: 55 min.

Ingredients

  • 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
  • 1/2 cup all-purpose flour
  • 1/8 teaspoon pepper
  • 4 cups milk
  • 16 Eggland's Best Eggs
  • 1 cup evaporated milk
  • 1/4 teaspoon salt
  • 1/4 cup butter, cubed
  • Chopped fresh parsley, optional

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 13-in. x 9-in. baking dish; pour

2 of 2

Eggsquisite Breakfast Casserole (continued)

Directions (continued)

  • half the sauce over the eggs. Repeat layers. Cover and bake at
  • 350° 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.
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.
Wine: Sparkling Wine: Enjoy this recipe with a sparkling wine.