Egg Creole Breakfast Casserole |
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Prep Time: 30 Minutes Cook Time: 0 Minutes |
Ready In: 30 Minutes Servings: 4 |
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Another one of those recipes that will do for breakfast, brunch, or even dinner on those cold nights. Ingredients:
4 tablespoons butter, divided |
2 tablespoons flour |
1 cup milk |
1 teaspoon salt |
1/4 teaspoon pepper |
2 cups grated cheddar cheese, divided |
2 tablespoons chopped onions |
2 cloves crushed garlic |
1 1/2 cups diced tomatoes, may be fresh or canned |
1/2 teaspoon chili powder |
6 hardboiled egg, chopped |
2 cups buttered bread crumbs |
Directions:
1. Preheat oven to 350 degrees F.
2. Make white sauce by melting 2 tablespoons butter, add flour and let bubble up.
3. Pour milk in stirring constantly until mix thickens.
4. Add salt and pepper and 1 cup cheese and let melt.
5. Put the other 2 Tablespoons butter in skillet and saute onions and garlic.
6. Add tomatoes and chili poser and bring to a boil.
7. Stir in chopped boiled eggs.
8. Alternately layers of salt and tomato mixture in casserole dish.
9. Top with 1 cup cheese and bread crumbs.
10. Bake until bread crumbs brown and casserole is bubble, approximately 30 minutes, but this may vary depending on ovens.
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