Hard-Boiled Egg Casserole

Hard-Boiled Egg Casserole

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."
Saved
Save
I Made It Rate it Share Print
Added to shopping list. Go to shopping list.

Ingredients

45 m servings 300 cals
Serving size has been adjusted!
Original recipe yields 8 servings

Nutrition

  • Calories:
  • 300 kcal
  • 15%
  • Fat:
  • 23.9 g
  • 37%
  • Carbs:
  • 6.5g
  • 2%
  • Protein:
  • 14.5 g
  • 29%
  • Cholesterol:
  • 269 mg
  • 90%
  • Sodium:
  • 395 mg
  • 16%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

On Sale

What's on sale near you.

or

Sort stores by

These nearby stores have ingredients on sale!
Find the closest stores
(uses your location)



May we suggest

ADVERTISEMENT

Directions

Print
  • Prep

  • Cook

  • Ready In

  1. Preheat oven to 350 degrees F (175 degrees C). Butter a 9-inch square baking dish.
  2. Arrange eggs, cut-side down, in the prepared baking dish.
  3. Melt butter in a saucepan over medium-low heat. Whisk flour into the melted butter until dissolved, 2 to 3 minutes. Gradually stir half-and-half into flour mixture until sauce is thickened and smooth, about 5 minutes. Season sauce with salt, pepper, garlic powder, and mustard. Stir Gruyere cheese into sauce until melted and smooth.
  4. Pour sauce over eggs and sprinkle Parmesan cheese over sauce.
  5. Bake in the preheated oven until bubbling and golden brown, 20 to 25 minutes.

Footnotes

  • Tip
  • Aluminum foil helps keep food moist, ensures it cooks evenly, keeps leftovers fresh, and makes clean-up easy.

Reviews

Read all reviews 5
Most helpful
Most positive
Least positive
Newest

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...

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 sa...

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...

Ok, I really liked this, but used a heavily changed version that a friend showed me. I used 18 eggs(sliced), added 1 cup of fried and crumbled bacon, added 1/4 tsp marjoram, 1/4 tsp thyme, 1/...

Other stories that may interest you