Bacon 'n' Egg Bake Recipe

5 1 1
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Bacon 'n' Egg Bake Recipe

Read Reviews
5 1 1
Publisher Photo
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
Recommended: Our Best Bacon Recipes
MAKES:
6-8 servings
TOTAL TIME:
Prep: 10 min. Bake: 25 min.
MAKES:
6-8 servings
TOTAL TIME:
Prep: 10 min. Bake: 25 min.

Ingredients

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

Directions

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 11x7-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.
Originally published as Bacon 'N' Egg Bake in Casserole Cookbook 2001, p266

Nutritional Facts

1 each: 508 calories, 40g fat (21g saturated fat), 405mg cholesterol, 1063mg sodium, 12g carbohydrate (6g sugars, 0 fiber), 23g protein.

  • 6 tablespoons butter
  • 6 tablespoons all-purpose flour
  • 2 cups milk
  • 1 cup process cheese sauce
  • 1 cup (8 ounces) sour cream
  • 12 hard-boiled large eggs, sliced
  • 1 pound sliced bacon, cooked and crumbled
  • Toasted English muffins, optional
  1. 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.
  2. Pour half of the sauce into a greased 11x7-in. baking dish. Top with half of the eggs and bacon; repeat layers.
  3. Cover and bake at 350° for 25 minutes or until heated through. Serve with English muffins if desired. Yield: 8 servings.
Originally published as Bacon 'N' Egg Bake in Casserole Cookbook 2001, p266

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sherijay User ID: 6366968 35994
Reviewed Aug. 13, 2013

"Lovely recipe for brunch, lunch or as a supper dish."

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