Friday, November 7, 2014

BRUNCH EGGS CASSEROLE

6 tbsp butter
6 tbsp white whole-wheat flour
2 cups milk
8-oz Velveeta cheese, cubed
1 carton (8-oz) sour cream
12 hard cook eggs, sliced
1 lb bacon, fried, drained, crumbled
English muffins

Preheat oven to 325 degrees.
Lightly spray a 9 x 13-inch baking pan with nonstick cooking spray; set aside.

Melt the butter in the top of a double boiler over hot water; stir in the flour using a whisk. Gradually add the milk while stirring constantly and cook until it thickens slightly. Add the cheese cubes and blend in the sour cream.

Layer the eggs in the bottom of the prepared pan. Pour the sauce over the eggs and sprinkle the bacon over the top.

Bake casserole, uncovered, at 325 degrees for 30 minutes. Cover and bake another 10 minutes.

Split the English muffins and place cut sides up on a cookie sheet. Toast under the broiler.

Serve the casserole over the tops of the muffins.

Note: The casserole can be assembled the night before and refrigerated. Bake the next day.


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