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Prep Time: 15 Minutes Cook Time: 50 Minutes |
Ready In: 65 Minutes Servings: 12 |
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This is an excellent egg casserole for a crowd. Cook time does not reflect the time it takes to hard boil the eggs or cook the bacon. Ingredients:
18 hard-boiled eggs |
3 (10 3/4 ounce) cans condensed cream of mushroom soup |
1 1/2 cups milk |
2 cups shredded cheddar cheese, divided (i used four cheese mexican) |
8 ounces sour cream or 8 ounces mayonnaise |
1/2 teaspoon garlic salt |
1/2 teaspoon kosher salt |
1/8 teaspoon cayenne pepper (omit if using pepper jack cheese) |
1/2 teaspoon fresh ground black pepper |
8 english muffins, split |
16 slices bacon, fried crisp (2 slices for each serving.) |
chopped green onion (optional) |
black olives (optional) |
grated cheddar cheese (optional) |
mushroom (optional) |
crumbled bacon (optional) |
Directions:
1. Preheat the oven to 350 degrees.
2. Butter a 13x9 inch baking dish.
3. Slice the eggs and layer them in the prepared pan.
4. Combine the soup, milk, sour cream, garlic salt, kosher salt, cayenne pepper, and black pepper in a large bowl and mix well.
5. Add 1 cup of cheese to the mixture.
6. Mix well and spoon evenly over the sliced eggs.
7. Bake for 45 to 50 minutes, or until bubbly and lightly golden.
8. Last 10 minutes of baking, sprinkle with the remaining cup of cheese.
9. Place 2 slices of bacon, criss-cross over toasted and buttered English muffins.
10. Cover with eggs mixture.
11. Garnish with chopped green onion, black olives, grated cheddar cheese, or mushrooms, if desired.
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