Christmas Breakfast Casserole
2 Tblsp. onion, finely chopped
4 Tblsp. butter
3 Tblsp. flour
¼ tsp. dry mustard
¼ tsp. basil
¼ tsp. thyme
sprinkle of pepper
1¾ cups milk (mix in part ½ & ½ if you have it)
1½ cups shredded cheddar cheese
10-12 hard-boiled eggs, sliced
10 slices bacon, fried and crumbled (a 2.1 oz. package of precooked works, just pop in the microwave to crisp up and crumble.)
crushed plain potato chips or buttered bread crumbs
Prep, a day or two ahead: Boil eggs, chill. Fry and crumble bacon.
Up to a day before you serve: In a heavy bottomed sauce pan or skillet, melt butter and sauté onion until soft. Blend in flour and seasonings, stir until smooth. Slowly add milk, stirring until thick and bubbly.
Add cheese and stir until melted.
Butter a pretty casserole dish, 10x6 or 8x8 inch
Spread a thin layer of sauce over the bottom of dish.
Slice the eggs into thin slices and arrange ½ of the eggs in a layer. Sprinkle with ½ of the bacon, spoon on ½ of the cheese sauce. Repeat layers.
Top with potato chip or buttered bread crumbs.
Bake at 350 degrees for 30 minutes, until hot and bubbly.
This is one of our favorites.