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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! — Bee Fischer, Jefferson, Wisconsin
  • Total Time
    Prep: 20 min. Bake: 55 min.
  • Makes
    12-16 servings


  • 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


  • 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.
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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  • Kay Bee
    Jul 4, 2020

    I agree that the picture is wrong. I have made her recipe for guests for many years, and they always love it. (If they dislike mushrooms, they may be omitted from a serving size.)

  • foodforfamily
    Jul 31, 2019

    In case it's helpful to someone, this photo is not what's posted with the recipe in the breakfast cookbook (where the recipe was originally published). I believe the photo above is incorrect. There are no mushrooms visible in this picture. Also, it looks to me like it's served with omelet style eggs.

  • Hibari
    Apr 18, 2019

    I think the above is more of an idea than a recipe. The picture shows this mixture being served with biscuits. Yet nowhere in the “recipe” does it mention biscuits. I suppose it could reasonably be served with noodles or rice. The other main issue is discussed below by several reviewers and that is the probable overcooking of the eggs if cooked according to this “recipe”. Two possible solutions presented are: (a.) After completion of Step 2 refrigerate the egg mixture so as to prevent it from overcooking in Step 3. (b.) Alternately change the sequence of item placement into the baking pan. Put half of the gravy in first, followed by half of the egg mixture followed by the remainder of the gravy, followed by the remainder of the egg mixture. This leaves half of the egg mixture on top where it will dry out unless an additional topping is utilized and/or the pan is tented with aluminum foil. At any rate 55 to 65 minutes seems excessive. A possible solution is to simply prepare biscuit, egg mixture and the gravy separately and then to assemble them by serving the egg mixture over split biscuits and then cover with gravy (i.e. individual servings). Recommend against using this recipe unless you are willing to experiment in which case I would love to see a more polished recipe presented.

  • Valere
    May 27, 2018

    In answer to other reviewer's concerns about the egg overcooking in this recipe, the eggs on the bottom were over cooked in my opinion when I followed the recipe exactly. I believe this recipe is meant to be made ahead, refrigerated overnight, then popped in the oven the next day to warm all the way through in the oven, but not necessarily to "cook". The gravy is delicious. I accidentally only used 1 jar of dried beef but it seemed plenty. If I were to make this again, I would start layering the dish with some of the gravy, followed by eggs, gravy, eggs, gravy. Otherwise, cut the oven baking time down to about 20 minutes if you aren't making it ahead to save yourself the taste of overcooked eggs.

  • 1298lady
    Jan 7, 2017

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

  • janeenann
    Dec 19, 2016

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

  • smmturley
    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?

  • terri0317
    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!

  • namayna
    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!

  • TheresaMKling
    May 25, 2012

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