Easy Egg Casserole With Buttered Breadcrumb Topping



1 tablespoon butter

1 tablespoon flour

1 cup milk

½ teaspoon thyme

¼ teaspoon marjoram

¼ teaspoon basil

¼ cup finely-chopped parsley

9 eggs



¼ pound bacon or bulk sausage, (cooked, drained, and crumbled)

8 ounces shredded cheddar cheese


Buttered Bread Crumb Topping:

½ Tablespoon melted butter

⅓ cup dried bread crumbs



Preheat oven to 350 degrees.

In a medium mixing bowl, make a roux with butter and flour; add milk, and all of the herbs.

Add in the eggs, pimento, and salt to the same bowl and scramble all together with a whisk until all of the egg yolks are broken.

Fry the bacon or sausage. If you are using bacon, allow to cool and use a scissors to snip it into small pieces. If using sausage, crumble it in the pan while it is cooking and allow to cool slightly.

Layer the meat, egg mixture, and shredded cheddar cheese in a 1 quart size glass casserole dish. Save a small amount of the cheese out to place on top.

Mix together the bread crumbs and melted butter in a small bowl. Sprinkle the buttered bread crumbs on top of the casserole and then sprinkle on a bit of the leftover cheese.

Bake uncovered in 350 degree oven for 30 minutes.

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