Recipe by Jill Sedio
"Turn ordinary hard boiled eggs into a delicious meal. Chopped cooked eggs and bacon are baked in a casserole with cheese sauce."
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2 1/2 cups
shredded Cheddar cheese
I've made this recipe a couple of times. We just finished eating it and it was absolutely fabulous. This time I halved the recipe since there was only two of us. I had ham instead of bacon on hand, just less milk than called for (just enough to make a nice cheese sauce. Add a little milk, then a little cheese, repeat until cheese is gone). I also sauteed the onions and then added the ham in the pan to flavor up the ham. The adding of dijon mustard as suggested in another review topped everything off perfectly. There was no need for salt or pepper. It reminded us of eggs benedict. Delicious!
Tasted great but was REALLY soupy. Is it supposed to be like that?
Wonderful recipe! I'm bad though, I used half and half instead of milk because I wanted it nice and rich, and it was! :)
I had leftover ham which I substituted for the bacon. Good recipe to use up Easter leftovers!
Unusual and tasty breakfast dish! Add a little Dijon mustard to the sauce for zip, and buttered bread crumbs as a topping for crunch.
flavor was really great, however, mine turned out really soupy- even after cooking longer. Next time I'll try it with out hard boiling the eggs first.
Exceptional! I did add some cubed white bread that I toasted in the bacon grease.
A variation of layering hash browns in the bottom would sound like a good idea too. But overall, definitely want to make this one again!
* Percent Daily Values are based on a 2,000 calorie diet.
Holly's Egg and Cheese Bake
Serving Size: 1/6 of a recipe
Servings Per Recipe: 6
Amount Per Serving
Calories from Fat: 597
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