Egg Casserole

Egg Casserole
Egg Casserole might be a good recipe to expand your main course repertoire. This recipe serves 4. One serving contains 599 calories, 30g of protein, and 48g of fat. This recipe covers 21% of your daily requirements of vitamins and minerals. If you have pepper, flour, margarine, and a few other ingredients on hand, you can make it. It is perfect for Autumn.

Instructions

1
Preheat oven to 350 degrees F.
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OvenOven
2
Gently remove the shell from the hard-boiled eggs and cut in 1/
Ingredients you will need
Hard Boiled EggHard Boiled Egg
3
Place cut side down in a baking dish greased with margarine.
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MargarineMargarine
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Baking PanBaking Pan
4
In a saucepan, melt the margarine, add the flour, and cook, stirring for 2 to 3 minutes.
Ingredients you will need
MargarineMargarine
All Purpose FlourAll Purpose Flour
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Sauce PanSauce Pan
5
Add the half-and-half gradually, and stir until mixture thickens and season with House Seasoning.
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SeasoningSeasoning
6
Add the dry mustard and the Gruyere and stir until melted.
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Mustard PowderMustard Powder
GruyereGruyere
7
Pour the sauce over the eggs and sprinkle top with Parmesan.
Ingredients you will need
ParmesanParmesan
SauceSauce
EggEgg
8
Bake for approximately 20 to 30 minutes until bubbling and top is golden brown.
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OvenOven
9
Mix ingredients together and store in an airtight container for up to 6 months.
DifficultyExpert
Ready In1 h, 10 m.
Servings4
Health Score8
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