Brunch Egg Casserole
|Butter/Margarine||1⁄4 Cup (4 tbs)|
|All purpose flour||1⁄4 Cup (4 tbs)|
|Milk||1 Cup (16 tbs)|
|Half and half||1 Cup (16 tbs)|
|Shredded sharp cheddar cheese||16 Ounce (4 Cups)|
|Dried whole thyme||1⁄4 Teaspoon|
|Dried marjoram||1⁄4 Teaspoon (Whole)|
|Dried basil||1⁄4 Teaspoon (Whole)|
|Hard cooked eggs||18 , sliced|
|Minced parsley||1⁄4 Cup (4 tbs)|
|Bacon||1 Pound, cooked and crumbled|
|Breadcrumbs||1 1⁄2 Cup (24 tbs)|
|Butter/Margarine||2 Tablespoon, melted|
Melt 1/4 cup butter in a heavy saucepan over low heat, add flour, stirring until smooth.
Cook 1 minute, stirring constantly.
Gradually add milk and half-and-half, cook over medium heat, stirring constantly, until mixture is thickened and bubbly.
Add cheese and herbs, stirring until cheese melts.
Layer half each of egg slices, parsley, bacon, and cheese sauce in a lightly greased 13- x 9- x 2-inch baking dish.
Repeat layers of ingredients.
Combine breadcrumbs and 2 tablespoons butter, sprinkle over casserole.
Cover and refrigerate casserole 8 hours or overnight.
Remove from refrigerator, let stand 30 minutes.
Bake, uncovered, at 350Â° for 30 minutes.