Eggsquisite Breakfast Casserole

• Meat

  • 2 packages (4-1/2 ounces each sliced dried beef, dried
  • 1 lb Bacon

• Produce

  • 1 can Mushrooms
  • 1 Parsley, fresh

• Refrigerated

  • 16 Eggs, large

• Canned Goods

  • 1 cup Evaporated milk

• Baking & Spices

  • 1/2 cup All-purpose flour
  • 1/8 tsp Pepper
  • 1/4 tsp Salt

• Dairy

  • 1/4 cup Butter
  • 4 cups Milk

Found on tasteofhome.com

Description

Ingredients

• 1 pound sliced bacon, diced
• 2 packages (4-1/2 ounces each) sliced dried beef, cut into thin strips
• 1 can (4 ounces) sliced mushrooms
• 1/2 cup all-purpose flour
• 1/8 teaspoon pepper
• 4 cups whole milk
• 16 large eggs
• 1 cup evaporated milk
• 1/4 teaspoon salt
• 1/4 cup butter, cubed
• Chopped fresh parsley, optional

Directions

• Directions In a large skillet, cook bacon until crisp. Remove bacon to paper towel to drain; discard all but 1/4 cup drippings. In the same skillet, add the beef, mushrooms, flour and pepper to the drippings; cook until thoroughly combined. Gradually add milk; cook and stir until thickened. Stir in bacon; set aside. In a large bowl, whisk eggs, evaporated milk and salt. In another large skillet, heat butter until hot. Add egg mixture; cook and stir over medium heat until eggs are completely set. Place half of the eggs in a greased 13x9-in. baking dish; pour half the sauce over the eggs. Repeat layers. Cover and bake at 350° for 55-65 minutes or until a knife inserted near the center comes out clean. Let stand 5 minutes before serving. Yield: 12-16 servings. Originally published as Eggsquisite Breakfast Casserole in Cookin Up Country Breakfasts Cookbook 1994, p20 window._taboola = window._taboola || []; _taboola.push({ mode: thumbnails-i, container: taboola-native-stream-thumbnails, placement: Native Stream Thumbnails, target_type: mix });

Nutrition