Bacon and Hard Boiled Egg Casserole
Basic recipe will serve 12 – 18
(OMG this is DELICIOUS!!!!)
Now that Easter has come and gone, what to do with all of those hard boiled eggs? Well, here’s some good info to be had about Easter hard boiled eggs and a wonderful recipe as well.
1. How long do eggs last? The Public Health Web Site says that raw eggs can be kept in the refrigerator for 4-5 weeks after purchase and that refrigerated hard-boiled eggs should be eaten within 7 days.
2. In regards to the colored Easter eggs, you should be sure before using them that the dye was food-safe; that the eggs were not hidden in a contaminated area and that they are not cracked to have allowed in bacteria.
3. The eggs should not have been left out in a warm temperature too long. They really need to be refrigerated.
4. The Public Health Dept.suggests coloring the hard boiled eggs and then refrigerating them. For the hidden eggs, they recommend the plastic kinds.
This casserole’s basic recipe features 18 eggs so as you can imagine, it will feed quite a few people. It’s nice to serve at a brunch party; and you can easily divide the basic recipe in amounts for however many portions you wish to serve. For myself, instead of using one large baking dish, I reduce the recipe amounts and use several ramekins. I serve this dish often with an artichoke to share,
oven roasted asparagus or a green salad along with some fresh fruit and of course, a lovely glass of fruity white wine. Also nice to have with this recipe are some warm buttered corn tortillas or home made polenta.
Bacon and Hard Boiled Egg Casserole
Preheat Oven to 350
Non-Stick Spray a 9 X 13 Dish o r multiple ramekins if you decide to use those instead of one large dish
18 Hard Boiled Refrigerated Eggs
1/2 ( 8 oz.) Pint Sour Cream
1 lb. Bacon
1 ½ Cups Grated Cheddar Cheese
3 Tblsp. Butter
3 Tblsp. Flour
2 Cup Milk
Salt & Pepper
1. If you need to hard boil eggs, one of the easiest ways to do that is to put cold eggs in a single layer in a saucepan; add enough cold tap water to come at least one inch over the eggs; cover and quickly bring to a hard boil; turn off heat and keep eggs covered for 15-20 minutes; then immediately run cold water over eggs and refrigerate in a dry container. To test if the egg is done, twirl it around on the counter top and if it spins freely, it’s done.
2. Make a white sauce from the butter, flour and milk. (In a small saucepan, over medium-low heat melt the butter until the foam begins to subside; turn heat to low and with a wire whisk, stir in the flour for about 1-2 minutes; keeping the heat low, stir in the milk, a little bit at a time, still using the whisk until the mixture is nice and smooth. Season with salt and pepper to taste. Don’t let it get brown, otherwise you will have brown sauce. You can keep the sauce warm over gently simmering water for an hour or so, stirring occasionally.)
3. Fry the bacon and crumble.
4. From the hard boiled eggs, remove the yolks and mix the yolks with the sour cream and 1 cup of the shredded cheddar cheese and S&P.
5. Slice the egg whites and line the bottom of the dish with them.
6. Pour the yolk mixture over the egg whites.
7. Pour the white sauce over all.
8. Top with remainder 1/2 cup cheddar cheese and place the crumbled bacon as your last topping.
9. Bake 20 to 30 minutes in the preheated 350 degree oven.
For variations, try adding a little mustard or horse raddish in the sour cream; and for toppings you can substitute for the bacon bits some chopped ham or chipped beef. I haven’t tried it with a different kind of sauce, however, I suppose instead of white sauce you could use an Hollandaise or another of your favorites. It’s a fun dish to use your imagination. If you decide to use the ramekins, you only need to bake them at 350 for 20 minutes on top of a cookie sheet.
Thank you Dianne, friend & VSI past guest, for the basic and inspiration.
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Margot is a self-taught enthusiastic & passionate cook. Having been an inn-keeper for 5 years at her own inn, she accumulated a lot of good recipes which she loves to share.