- 5 tablespoons butter
- 1 (14 ounce) package cooked bacon, crumbled
- 2/3 cup chopped onion
- 18 eggs, beaten
- Cheese Sauce:
- 5 tablespoons butter
- 5 tablespoons all-purpose flour
- 3 cups milk
- 1 1/2 cups shredded Cheddar cheese
- 2/3 teaspoon salt
- 1/4 teaspoon ground black pepper
- Topping:
- 2 1/2 cups seasoned stuffing mix
- 1/4 cup melted butter
- 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.
04/28/2018
recipepes.com
Scrambled Egg Breakfast Casserole, recipe
PT15M
PT1H
5
455 calories
Scrambled Eggs in a Mug
