Monday, March 28, 2011

Scalloped Bacon and Eggs

Every once in a while Hubby gets to reminiscing about meals he had growing up. After trying to rack his brain for a while on this particular brunch/breakfast-for-dinner item I went straight to the source, my mother-in-law, for the actual recipe. This was a great weeknight meal since the eggs and bacon could be prepped ahead of time. First time out of the gate I didn't make any real changes to the recipe trying to make it as close to his childhood memory as possible. It seems like we had ourselves a fine recreation on our hands when all was said and done! This would be an excellent brunch item with some fruit and muffins...or we had ours for dinner with fruit and roasted broccoli (the veggie of choice in our home). Delicious!

Scalloped Bacon and Eggs
Serves 4-6

1 small onion, chopped
2 Tbsp butter
2 Tbsp flour
1 c milk
5 oz shredded sharp cheddar cheese
6 hard cooked eggs, sliced
4 oz potato chips, crushed
12 slices bacon, cooked and crumbled
  1. Preheat oven to 350.
  2. Sauté onion in butter until softened.
  3. Add the flour to the mixture and cook out a bit then add milk, stirring constantly to make sure your bechamel sauce doesn't have any big lumps.
  4. Add cheese and stir over low heat until melted.
  5. In a greased casserole dish layer eggs, sauce, potato chips and bacon.
  6. Bake 15-20 min at 350.

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