Biltmore Estate Southern Brunch Casserole |
|
 |
Prep Time: 0 Minutes Cook Time: 45 Minutes |
Ready In: 45 Minutes Servings: 10 |
|
This recipe comes from Biltmore Estate in NC. This is wonderful for an Easter brunch because it is made the day before! Ingredients:
2 large baking potatoes, unpeeled and cubed |
7 tablespoons butter, divided |
1/4 cup all-purpose flour |
1 cup milk |
1 cup half and half |
4 cups (16 ounces) sharp cheddar cheese, shredded |
1 teaspoon dried italian seasoning |
1/2 teaspoon ground black pepper |
12 hard cooked eggs, shelled and sliced |
1 pound bacon, cooked and crumbled |
2 cups soft whole-wheat breadcrumbs |
fresh parsley, minced |
Directions:
1. Cook potato cubes in boiling salted water just until tender. Drain and cool.
2. In saucepan, melt 4 tablespooons butter over medium-low heat.
3. Add flour and whisk until smooth. Cook 1 minute or until bubbly.
4. Gradually whisk in milk and half and half. Cook over medium heat until thickened and bubbly.
5. Add cheese, Italian seasoning and pepper. Stir until cheese is melted. Remove from heat.
6. In greased 13x9 inch baking dish, layer half the egg slices, half the bacon and half the cheese sauce.
7. Top with potato cubes.
8. Layer with remaining egg slices, bacon and cheese sauce.
9. Melt remaining 3 tablespoons butter and combine with breadcrumbs.
10. Sprinkle over casserole.
11. Cover and chill overnight.
12. Remove from refrigerator and let stand at room temperature for 30 minutes.
13. Bake, uncovered, at 350 degrees for 30 to 45 minutes or until heated through.
14. Garnish with fresh parsley.
|
|