Southern Brunch Casserole

2015-03-09

This is a wonderful change from the normal do ahead casserole. The use of potatoes and hard cooked eggs create a drier casserole.  This recipe serves 10

Ingredients

  • 2 large baking potatoes, unpeeled and cubed about 1/2" pieces Potatoes, raw, flesh and skin
  • 1/4 cup butter or margarine Butter, without salt
  • 1/4 cup flour Wheat flour, white, all-purpose, enriched, unbleached
  • 1 cup milk Milk, reduced fat, fluid, 2% milkfat, with added vitamin A
  • 1 cup half and half cream Cream, fluid, heavy whipping
  • 4 cups shredded sharp cheddar cheese Sauce, NESTLE, CHEF-MATE Sharp Cheddar Cheese Sauce, ready-to-serve
  • 1 tsp dried Italian seasoning Spices, Italian seasoning
  • 1 tsp worster sauce
  • 1/2 tsp pepper Spices, pepper, black
  • 12 large hard cooked eggs, sliced Egg, whole, cooked, hard-boiled
  • 1 lb bacon, cooked and coarsely crumbled Pork, cured, bacon, raw
  • 2 cups soft whole wheat bread crumbs Bread crumbs, dry, grated, plain
  • 3 Tbs butter or margarine, melted Butter, without salt
  • fresh sprigs of herbs to garnish Tomato products, canned, sauce, with herbs and cheese

Method

Step 1

Remove from refrigerator. Let stand for 30 mins. Bake, uncovered at 350F for 30 mins or until thoroughly heated Garnish with herb sprigsRemove from refrigerator. Let stand for 30 mins. Bake, uncovered at 350F for 30 mins or until thoroughly heated Garnish with herb sprigsRemove from refrigerator. Let stand for 30 mins. Bake, uncovered at 350F for 30 mins or until thoroughly heated Garnish with herb sprigsRemove from refrigerator. Let stand for 30 mins. Bake, uncovered at 350F for 30 mins or until thoroughly heated Garnish with herb sprigs

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