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Scalloped Eggs and Bacon

Ready in 65 minutes
Prep 15 minutes
Cook 40 minutes
4
SERVINGS
METRIC
IMPERIAL

Casserole

  • 45 ml butter, divided
  • 1 large onion, thinly sliced
  • 30 ml flour
  • 1 ml salt
  • 1 ml pepper
  • 375 ml milk
  • 250 ml old cheddar cheese, grated
  • 10 ml dijon mustard
  • 1 large baking potato (12 oz/375 g) cooked, cooled, peeled and sliced
  • 6 eggs, hard-cooked and sliced
  • 8 bacon slices, cooked and coarsely chopped

Topping

  • 75 ml Panko or cornflake crumbs
  • 10 ml melted butter
An old-fashioned recipe with a modern twist that is a perfect way to enjoy bacon and eggs for dinner. The addition of cooked potatoes make it complete. Serve with a green salad.

Instructions

Step 1:
Preheat oven to 375°F (190°C). Lightly grease a 6-cup (1.5 L) shallow baking dish.

Step 2:
In a medium skillet, melt 1 tbsp (15 mL) of the butter over medium heat. Add onion and cook, stirring occasionally, until caramelized, about 8 minutes. Set aside.

Step 3:
In a medium saucepan, melt the remaining 2 tbsp (30 mL) of butter over medium heat. Sprinkle in flour, salt, and pepper; cook, stirring for 1 minute. Slowly stir in milk and cook, stirring constantly, until the mixture thickens. Remove from heat and stir in cheese and mustard. Set aside.

Step 4:
In the prepared baking dish, layer half of the potato slices. Top with half of the egg slices and half of the cheese sauce. Sprinkle with bacon and top with onions. Repeat with the remaining potato, egg, and sauce layers.

Step 5:
In a small bowl, toss crumbs with melted butter and sprinkle over the casserole. Bake for about 20 minutes or until bubbly and golden. Serve warm.

In partnership with Ontario Pork.

Nutritional Facts
  • Amount Per Serving
    557 Calories
  • Fat
    34 g
  • Sodium
    764 mg
  • Carbohydrates
    36 g
  • Fibre
    3 g
  • Protein
    27 g
  • Excellent source of vitamin A, niacin, riboflavin, folate, vitamin B12, vitamin D, calcium, selenium & zinc.
  • Good source of vitamin C, thiamin and magnesium.

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