Overnight Cheesy Egg & Bacon Bake
Created by NewbieCookTaylor on April 21, 2016
- Servings: 7
- Prep Time: 20m
- Cook Time: 30m
- Recipe #23567
Ingredients
- 3 tablespoons butter (or margarine, divided)
- 2 1/2 tablespoons all-purpose flour
- 2 cups whole milk
- 1/2 teaspoon salt
- 1/8 teaspoon ground black pepper (to taste)
- 1 cup shredded cheese (cheddar and American cheese blend)
- 6 to 8 ounces sliced bacon (6-8 slices, cooked, finely diced)
- 1 1/2 cups sliced fresh mushrooms
- 1/2 cup chopped green onion
- 12 large eggs (well beaten)
- FOR TOPPING
- 1/4 cup melted butter
- 1 cup crushed cornflake crumbs
How to Make
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Step 1: For cheese sauce: in saucepan, melt 2 tablespoons butter. Blend in flour and cook for 1 minute. Gradually stir in milk; cook, stirring constantly until thickened. Remove mixture from heat. Add salt, pepper and cheese; let cool slightly.
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Step 2: Meanwhile, in large skillet, in remaining 1 tablespoon of butter or margarine; cook bacon and mushrooms until golden brown. Add green onion and eggs. Cook over medium heat until eggs are soft scrambled. Stir cheese sauce into eggs. Pour egg mixture into a lightly greased 9x13-inch baking pan.
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Step 3: For the topping: In another small bowl, combine 1/4 cup melted butter and cornflake crumbs. Sprinkle cornflakes over egg mixture. Refrigerate eggs 8 hours or up to overnight.
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Step 4: Bake, uncovered at 350°F for 30 minutes or until warmed through.
Nutritional Facts
- Serving Size: 1 (342 g)
- Calories 605.3
- Total Fat - 43.6 g
- Saturated Fat - 20 g
- Cholesterol - 526.1 mg
- Sodium - 1592.4 mg
- Total Carbohydrate - 12.4 g
- Dietary Fiber - 1 g
- Sugars - 6.6 g
- Protein - 40.3 g
- Calcium - 353.5 mg
- Iron - 3.5 mg
- Vitamin C - 4.5 mg
- Thiamin - 0.3 mg