Eggsquisite Breakfast Casserole |
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Prep Time: 20 Minutes Cook Time: 55 Minutes |
Ready In: 75 Minutes Servings: 12 |
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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! 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 king arthur unbleached all-purpose flour |
1/8 teaspoon pepper |
4 cups milk |
16 eggs |
1 cup evaporated milk |
1/4 teaspoon salt |
1/4 cup butter, cubed |
chopped fresh parsley, optional |
Directions:
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 13-in. x 9-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 near the center comes out clean. Let stand 5 minutes before serving. Yield: 12-16 servings.
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