Recipe by Mary Shawhan
"Delicious and filling egg casserole which uses an unusual main ingredient: hard-boiled eggs! This is a much requested favorite for game-day brunch during football season."
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hard-boiled eggs, peeled and halved
ground black pepper
shredded Gruyere cheese
freshly grated Parmesan cheese
I made three small changes. My local Walmart did not have gruyere cheese so I substituted an equal amount of swiss. I also omitted the parmesan only because I did not have any on hand and I used evaporated milk in place of the half-n-half. I served this over whole wheat toast--HUGE hit in my house. We ate every goshdarn bit of this. LOVED IT. The kids actually asked me to make this again this weekend. This was inexpensive to make and really filled my husband and two kids up!
Added some Worcestershire sauce to the sauce and sprinkled paprika on top. Served it over toast. Yum!
We enjoyed this, and for once, I even had Gruyere in the fridge. I served this over English muffins, and it just didn't make sense to cut the hard-boiled eggs in half, so I sliced them. The sauce was very thick, so I did thin it out with some additional half-and-half, but then it thickened up again in the oven. I'm not convinced that this needs to bake for 20-25 minutes, and in the future, I'll plan on 10 minutes max. It had nice flavor, is something a little different, and I'd serve this to company. Garnished with a sprinkle of paprika, but chopped parsley would be very nice, too.
Made this the weekend after Easter, so had the bits & pieces leftovers from the ham...put about a cup finely chopped ham in the white sauce. I think you could cut the flour back by 1/2, does get really thick even with thinning prior to putting the oven. Served on toasted english muffins with a tiny sprinkle of paprika on top, very good and filling.
* Percent Daily Values are based on a 2,000 calorie diet.
Hard-Boiled Egg Casserole
Serving Size: 1/8 of a recipe
Servings Per Recipe: 8
Amount Per Serving
Calories from Fat: 215
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