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Ginger's Egg Brunch Dish

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  Bacon slices 4
  Dried beef 1⁄2 Pound
  Canned sliced mushrooms 4 Ounce (1 Can)
  Butter 1⁄4 Cup (4 tbs)
  Flour 1⁄2 Cup (8 tbs)
  Milk 1 Quart
  Pepper To Taste
  Eggs 16
  Salt 1⁄4 Teaspoon
  Evaporated milk 1 Cup (16 tbs)

Chop bacon and saute until almost done.
Add dried beef and mushrooms.
Add butter and 1/2 cup flour.
Stir well and cook 2 or 3 minutes.
Add 1 quart of milk and stir quickly and well to prevent lumping.
Add pepper but no salt as the dried beef is usually salty.
Cook until thickness of pudding.
A little cornstarch may be added if not thick enough.
Lightly beat 16 eggs with 1/4 teaspoon salt and 1 cup evaporated milk.
Melt 1/4 cup butter in large skillet and scramble eggs.
Butter a casserole.
First put in a layer of sauce, then a layer of eggs, repeating layers until all ingredients are used, ending with sauce on top.
Cover with foil and heat at 275 degrees for 1 hour.
This may be made the day before and heated just before serving.
Serves 12.
One-fourth of the recipe serves 3.

Recipe Summary

Difficulty Level: 
Main Dish
Everyday, Healthy
Preparation Time: 
10 Minutes
Cook Time: 
60 Minutes
Ready In: 
70 Minutes

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Average: 4.1 (20 votes)

Nutrition Rank

Nutrition Facts

Serving size

Calories 257 Calories from Fat 136

% Daily Value*

Total Fat 15 g23.5%

Saturated Fat 7.2 g36%

Trans Fat 0 g

Cholesterol 321.6 mg107.2%

Sodium 727.2 mg30.3%

Total Carbohydrates 12 g3.9%

Dietary Fiber 0.14 g0.57%

Sugars 7.3 g

Protein 19 g38%

Vitamin A 11.4% Vitamin C 0.68%

Calcium 18.4% Iron 11%

*Based on a 2000 Calorie diet

Ginger's Egg Brunch Dish Recipe