Hard-Boiled Egg Casserole Popular Recipes

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Hard-Boiled Egg Casserole

"Delicious and filling egg casserole which uses an unusual most important aspect: tough-boiled eggs! This is a much asked favored for game-day brunch throughout football season."

Ingredients :

eight tough-boiled eggs, peeled and halved
1/four cup butter
1/4 cup all-reason flour
2 cups 1/2-and-half of
half teaspoon salt
1/four teaspoon floor black pepper
1/four teaspoon garlic powder
1/four teaspoon dry mustard
1 cup shredded Gruyere cheese
1/2 cup freshly grated Parmesan cheese

Instructions :

Prep : 15M	Cook : 8M	Ready in : 45M

Preheat oven to 350 stages F (a hundred seventy five tiers C). Butter a nine-inch rectangular baking dish.
Arrange eggs, reduce-facet down, within the prepared baking dish.
Melt butter in a saucepan over medium-low heat. Whisk flour into the melted butter until dissolved, 2 to three mins. Gradually stir 1/2-and-1/2 into flour mixture till sauce is thickened and smooth, about five minutes. Season sauce with salt, pepper, garlic powder, and mustard. Stir Gruyere cheese into sauce until melted and smooth.
Pour sauce over eggs and sprinkle Parmesan cheese over sauce.
Bake inside the preheated oven until bubbling and golden brown, 20 to 25 minutes.

Notes :

Reynolds® Aluminum foil may be used to maintain food moist, cook it frivolously, and make smooth-up easier.

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