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Paula's Easy Egg Casserole

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I'm not big on hard boilded eggs...but this just looked so good on tv this morning that I had to post it here. I think it would be awesome over a toasted english muffin and a thin slice of ham. I might make this next sunday, only I'll probably use another kind of cheese...maybe monteray jack. YUM!


Egg Casserole
Recipe courtesy Paula Deen

Recipe Summary
Difficulty: Easy
Prep Time: 30 minutes
Cook Time: 40 minutes
Yield: 4 servings
User Rating: 



8 hard boiled eggs
1/4 cup margarine
1/4 cup all-purpose flour
2 cups half-and-half
1 teaspoon House seasoning, recipe follows
1/4 teaspoon dry mustard
1 cup freshly grated Gruyere
1/2 cup freshly grated Parmesan


Preheat oven to 350 degrees F.

Gently remove the shell from the hard-boiled eggs and cut in 1/2. Place cut side down in a baking dish greased with margarine.

In a saucepan, melt the margarine, add the flour, and cook, stirring for 2 to 3 minutes. Add the half-and-half gradually, and stir until mixture thickens and season with house seasoning. Add the dry mustard and the Gruyere and stir until melted. Pour the sauce over the eggs and sprinkle top with Parmesan. Bake for approximately 20 to 30 minutes until bubbling and top is golden brown.


House Seasoning:
1 cup salt
1/4 cup black pepper
1/4 cup garlic powder


Mix ingredients together and store in an airtight container for up to 6 months.




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