Scrambled Egg Breakfast Casserole recipe
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Ingredients
- 5 tablespoons butter 1 (14 ounce) package cooked bacon, crumbled ⅔ cup chopped onion 18 eggs, beaten 5 tablespoons butter 5 tablespoons all-purpose flour 3 cups milk 1 ½ cups shredded Cheddar cheese ⅔ teaspoon salt ¼ teaspoon ground black pepper 2 ½ cups seasoned stuffing mix ¼ cup melted butter
Nutrition Info
- 668.9 caloriescarbohydrate: 39.2 gcholesterol: 371.1 mgfat: 42 gfiber: 1.6 gprotein: 32.4 gsaturatedFat: 19.5 gservingSize: -sodium: 1869.3 mgsugar: 7.4 gtransFat: : -unsaturatedFat: : -
Directions Scrambled Egg Breakfast Casserole
Directions
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Melt 5 tablespoons butter in a large skillet over medium-high heat. Saute bacon crumbles and onion in hot butter until onion is tender, 5 to 10 minutes. Add eggs, cook and stir until eggs are starting to set but are still moist, about 5 minutes.
Melt 5 tablespoons butter in a saucepan over medium-high heat. Whisk flour into butter to form a thick paste. Add milk, Cheddar cheese, salt, and pepper. Cook and stir until cheese is melted and sauce is thick, 5 to 7 minutes.
Stir seasoned stuffing mix and 1/4 cup melted butter together in a bowl.
Grease a 9x13-inch baking dish.
Stir eggs and cheese sauce together in a bowl, pour into prepared baking dish and spread stuffing mixture over the top. Cover the baking dish with plastic wrap and chill in the refrigerator, 8 hours to overnight.
Preheat oven to 350 degrees F (175 degrees C). Remove plastic wrap from baking dish.
Bake casserole in the preheated oven until heated through and set, about 30 minutes.