Paula Deen's recipe for a creamy, cheesy egg casserole.
1. Place the cut side of each egg down in a baking dish greased with margarine.
2. Melt the margarine in a saucepan, then add flour and cook, stirring, for 2 to 3 minutes.
3. Add the half-and-half gradually, and stir until mixture thickens and then add the salt, pepper and garlic powder.
4. Add the dry mustard and Gruyere and stir until melted.
5. Pour the sauce over the eggs and sprinkle top with Parmesan.
6. Bake at 350F for approximately 20 to 30 minutes until bubbling and top is golden brown.
This would make a great brunch recipe, but we always have it for dinner.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Serving (0g) | ||
Recipe Makes: 4 Servings | ||
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Calories: 0 | ||
Calories from Fat: 0 (NaN%) | ||
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Amt Per Serving | % DV | |
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Total Fat 0g | 0 % | |
Saturated Fat 0g | 0 % | |
Monounsaturated Fat 0g | ||
Polyunsanturated Fat 0g | ||
Cholesterol 0mg | 0 % | |
Sodium 0mg | 0 % | |
Potassium 0mg | 0 % | |
Total Carbohydrate 0g | 0 % | |
Dietary Fiber 0g | 0 % | |
Sugars, other 0g | ||
Protein 0g | 0 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
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