I found this recipe in a book called The Fresh Egg Cookbook, by Jennifer Trainer Thompson. I got it from our local library in an attempt to find new and interesting ways to cook a massive influx of eggs from our chickens, and the book didn’t disappoint! This was one of the many recipes I tried, and probably the most unique!
If you’re interested in the book, here’s two places you can buy it!
I have the usual printable PDF for the recipe, but I recommend just getting the book because all the recipes are great! If anyone is worried, I did ask and get permission from the author before sharing this recipe with you. 😉
MJ’s Egg Casserole
4 TBS Butter
½ Cup Unbleached All-Purpose Flour
1 Cup Cream
1 Cup Milk
2 Cups Shredded Sharp Cheddar or Swiss Cheese
¼ Cup Chopped Fresh Flat-Leaf Parsley (Or half the ammount dried.)
¼ Tsp Dried Marjoram
¼ Tsp Dried Thyme
⅛ Tsp Garlic Powder
Pinch of Cayenne Pepper
18 Hard Boiled Eggs, thinly sliced
1 LB Bacon, Cooked, Drained, Crumbled (We’ve used sausage and it’s pretty good too.)
- Preheat the oven to 350*F and butter a 9 by 13 inch baking dish.
- Make a cream sauce by melting the butter in a saucepan over medium heat and stirring in the
flour until smooth. Lower heat and gradually add the cream, milk, and cheese and stir until
melted. Add the parsley, marjoram, thyme, garlic powder, and cayenne.
- Layer the egg slices, crumbled bacon, and sauce in the prepared dish, ending with the sauce.
Cover and bake for 40 minutes. If making the night before, remove from the refrigerator 1 hour
before you want to bake the casserole, and add 20 minutes to the baking time. Let it rest for 5 to
10 minutes before serving.