Eggsquisite Breakfast Casserole Recipe

5 6 7
Eggsquisite Breakfast Casserole Recipe
Eggsquisite Breakfast Casserole Recipe photo by Taste of Home
Publisher Photo

Eggsquisite Breakfast Casserole Recipe

Read Reviews
5 6 7
Publisher Photo
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
MAKES:
12-16 servings
TOTAL TIME:
Prep: 20 min. Bake: 55 min.
MAKES:
12-16 servings
TOTAL TIME:
Prep: 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 ounces) sliced mushrooms
  • 1/2 cup all-purpose flour
  • 1/8 teaspoon pepper
  • 4 cups whole milk
  • 16 large 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 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. Yield: 12-16 servings.
Originally published as Eggsquisite Breakfast Casserole in Cookin' Up Country Breakfasts Cookbook 1994, p20

Nutritional Facts

1 piece: 240 calories, 16g fat (7g saturated fat), 245mg cholesterol, 634mg sodium, 9g carbohydrate (5g sugars, 0 fiber), 15g protein.

  • 1 pound sliced bacon, diced
  • 2 packages (4-1/2 ounces each) sliced dried beef, cut into thin strips
  • 1 can (4 ounces) sliced mushrooms
  • 1/2 cup all-purpose flour
  • 1/8 teaspoon pepper
  • 4 cups whole milk
  • 16 large eggs
  • 1 cup evaporated milk
  • 1/4 teaspoon salt
  • 1/4 cup butter, cubed
  • Chopped fresh parsley, optional
  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.
  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.
  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. Yield: 12-16 servings.
Originally published as Eggsquisite Breakfast Casserole in Cookin' Up Country Breakfasts Cookbook 1994, p20

Select the Newsletters that interest you to subscribe

By entering my email and clicking the subscribe button below, I am opting to receive the newsletters I have selected.

Please enter a valid email

You Are successfully subscribed

ERROR! Please try Again

Reviews forEggsquisite Breakfast Casserole

My Review
Click stars to rate
Loading Image
Any changes to your rating or review will appear where you originally posted your review
Sort By :

Average Rating
MY REVIEW
1298lady User ID: 7856660 259353
Reviewed Jan. 7, 2017

"I've made this for years. I prep everything the day before except eggs and put together morning of. Works wonderful."

MY REVIEW
janeenann User ID: 1816158 258330
Reviewed Dec. 19, 2016

"Can this be made the day or evening before? Seems like it could since it is cooked before baking."

MY REVIEW
[email protected] User ID: 4098854 245164
Reviewed Mar. 9, 2016

"My concern is the same as teri0317. I'm leery of egg casseroles anyway because I don't like overcooked scrambled eggs and it seems to me that this recipe calls for an excessive baking time since the ingredients have already been cooked. Wouldn't it just need to be heated long enough to served? Or am I missing something?"

MY REVIEW
terri0317 User ID: 7981580 245158
Reviewed Mar. 9, 2016

"This sounds delicious and I can't wait to try it. I do have a question first. It loos like everything is precooked and then you still bake for an hour. Just wanted to make sure that is the correct time so I don't end up with a dry casserole. Thanks in advance!"

MY REVIEW
namayna User ID: 3439187 241178
Reviewed Jan. 6, 2016

"Made this for Christmas brunch for my family. They all loved it. I only used about 1/4 cup of flower and added about a 1/4 cup of heavy cream instead, as my husband is diabetic and can't have the carbs. Makes it heavier on the fat, but low carb. It was so good, will definitely make again soon!"

MY REVIEW
TheresaMKling User ID: 2641286 19754
Reviewed May. 25, 2012

"Made this for a get together with friends and family.......they loved it.......it is one of my top breakfast casseroles."

Loading Image