How to Make Holly's Egg and Cheese Bake - A Step-by-Step Guide

Welcome to Holly's Kitchen! Today, I'm excited to share with you one of my all-time favorite breakfast recipes: Holly's Egg and Cheese Bake. This dish has been a staple in my family for generations, and it never fails to impress both family and friends. Whether you're hosting a brunch, feeding a crowd, or simply looking for a delicious and hearty breakfast, this egg and cheese bake is sure to satisfy.

What I love most about this recipe is its simplicity. With just a few basic ingredie...

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Ingredients

  • 1 pound bacon
  • 12 eggs
  • 4 tablespoons butter
  • 1 cup chopped onion
  • 4 tablespoons all-purpose flour
  • 2 ½ cups milk
  • 2 cups shredded Cheddar cheese

Information

  • Prep Time: 15 mins
  • Cook Time: 30 mins
  • Total Time: 45 mins
  • Servings: 6
  • Yield: 6 servings

  • Preheat oven to 350 degrees F (175 degrees C). Place bacon in a large, deep skillet. Cook over medium high heat until evenly brown. Drain, crumble and set aside.
  • Place eggs in a saucepan and cover with cold water. Bring water to a boil and immediately remove from heat. Cover and let eggs stand in hot water for 10 to 12 minutes. Remove from hot water, cool, peel and chop.
  • Lightly grease a 2 quart casserole dish. Sprinkle half of the chopped egg in the bottom of the casserole, add half of the bacon; repeat.
  • Melt butter in a medium saucepan over medium heat. Add onion and cook until softened and transparent. Stir in flour. Slowly add milk and shredded cheese. Stir until cheese is melted and sauce is smooth and creamy. Pour over layered eggs and bacon.
  • Bake in preheated oven for 30 minutes.
  • Nutrition

    791 cal.

    • Total Fat: 66g
    • Saturated Fat: 29g
    • Cholesterol: 492mg
    • Sodium: 1101mg
    • Total Carbohydrate: 13g
    • Dietary Fiber: 1g
    • Total Sugars: 7g
    • Protein: 35g
    • Vitamin C: 2mg
    • Calcium: 457mg
    • Iron: 3mg
    • Potassium: 533mg