Scalloped Eggs and Bacon
Elevate your breakfast or brunch game with this indulgent Scalloped Eggs and Bacon recipe, a comfort food classic reimagined! Creamy layers of hard-boiled eggs are nestled alongside crispy crumbled bacon, all enveloped in a velvety cheddar cheese sauce made from scratch. Topped with golden breadcrumbs and a touch of paprika, this baked dish boasts a perfect balance of rich, smoky, and savory flavors. Quick to prepare and ready in just 45 minutes, it's the ultimate crowd-pleaser for weekend mornings or holiday gatherings. Garnish with fresh parsley for a pop of color and serve it warm for an irresistibly satisfying meal that pairs beautifully with a slice of toasted bread or a crisp green salad. Whether for breakfast, brunch, or even dinner, this cheesy, bacon-infused casserole will have everyone coming back for seconds!
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Recipe Information
Ingredients
- 8 slices bacon
- 6 pieces large eggs
- 2 tablespoons unsalted butter
- 2 tablespoons all-purpose flour
- 1.5 cups whole milk
- 0.5 teaspoons salt
- 0.25 teaspoons black pepper
- 0.25 teaspoons ground mustard
- 1 cup grated cheddar cheese
- 0.5 cup breadcrumbs
- 0.25 teaspoons paprika
- 1 tablespoon fresh parsley (optional, for garnish)
Instructions
Preheat your oven to 375°F (190°C) and grease a medium-sized baking dish with butter or cooking spray.
Cook the bacon in a skillet over medium heat until crispy. Remove and drain on paper towels. Once cool, crumble the bacon and set aside.
Place the eggs in a medium pot and cover them with water by at least 1 inch. Bring the water to a boil over medium-high heat. Once boiling, cover the pot, turn off the heat, and let the eggs sit for 10 minutes.
Transfer the eggs to a bowl of ice water and let cool for 5 minutes. Peel the eggs and slice them into rounds. Set aside.
In a medium saucepan, melt the butter over medium heat. Whisk in the flour and cook for 1-2 minutes, whisking constantly, to form a roux.
Gradually pour in the milk, whisking continuously to avoid lumps. Cook for 3-4 minutes until the mixture thickens. Remove from heat and stir in salt, black pepper, ground mustard, and cheddar cheese until smooth.
Spread a thin layer of the cheese sauce on the bottom of the prepared baking dish. Arrange half of the sliced eggs over the sauce, followed by half of the crumbled bacon. Top with more cheese sauce.
Repeat the layers with the remaining eggs, bacon, and cheese sauce, finishing with a final layer of sauce.
Sprinkle the breadcrumbs evenly over the top and dust with paprika for color.
Bake uncovered in the preheated oven for 20 minutes, or until the top is golden brown and bubbling.
Remove from the oven and let cool for a few minutes. Garnish with chopped parsley, if desired, before serving.
Nutrition Facts
Calories |
1852 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 127.3 g | 163% | |
| Saturated Fat | 62.1 g | 310% | |
| Polyunsaturated Fat | 4.3 g | ||
| Cholesterol | 1405 mg | 468% | |
| Sodium | 4385 mg | 191% | |
| Total Carbohydrate | 81.6 g | 30% | |
| Dietary Fiber | 2.7 g | 10% | |
| Total Sugars | 21.5 g | ||
| Protein | 107.1 g | 214% | |
| Vitamin D | 10.9 mcg | 54% | |
| Calcium | 1465 mg | 113% | |
| Iron | 10.9 mg | 61% | |
| Potassium | 1448 mg | 31% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
