Name: Hard-Boiled Egg Casserole Recipe
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Cuisine: American
Ingredients: 8 hard-boiled eggs, peeled and chopped; 2 tablespoons unsalted butter; 1/4 cup all-purpose flour; 2 cups milk; 1/2 teaspoon salt; 1/4 teaspoon black pepper; 1/4 teaspoon paprika; 1 cup shredded cheddar cheese; 1/2 cup breadcrumbs; 1 tablespoon melted butter; Optional: chopped parsley for garnish

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If you’re looking for a cozy, comforting way to use up those leftover eggs (hello, post-Easter brunches!), this irresistibly creamy Hard-Boiled Egg Casserole absolutely delivers. Layers of tender chopped eggs are hugged by a luscious cheddar cheese sauce, capped with a golden, buttery crumb topping. The result is rich, nostalgic, and just begging to be scooped straight from the baking dish. If you’ve never tried baking hard-boiled eggs into a casserole, you’re in for a ridiculously satisfying new staple that’s delicious for breakfast, brunch, or even a casual dinner!

Hard-Boiled Egg Casserole Recipe - Recipe Image

Ingredients You’ll Need

One of the best things about this Hard-Boiled Egg Casserole is how it turns simple, every day ingredients into something extraordinary. Each one is carefully chosen to enhance the flavor, creaminess, or crunch of the final dish.

Hard-boiled eggs: Chopped eggs are the heart of this casserole, providing protein and a deliciously tender texture.
Unsalted butter: Adds rich flavor and forms the base of the creamy sauce; using unsalted lets you control the seasoning.
All-purpose flour: Just enough to create a roux for thickening the sauce into velvety perfection.
Milk: The essential liquid for building a silky, smooth béchamel sauce.
Salt: Enhances every ingredient, especially the eggs and cheese.
Black pepper: Lends gentle heat and balances the richness.
Paprika: Adds subtle smokiness and a pop of color on top.
Shredded cheddar cheese: Melts into the sauce for a cozy, cheesy flavor with an irresistible golden topping.
Breadcrumbs: Give you that perfect, golden crunch to contrast the creamy filling (panko or regular both work).
Melted butter: Mixed with breadcrumbs, it crisps the topping and adds a rich, toasty note.
Optional parsley: For a final fresh garnish that wakes up all those rich flavors and brightens the look of your casserole.

How to Make Hard-Boiled Egg Casserole

Step 1: Prepare Your Ingredients & Equipment

Start by preheating your oven to 350°F (175°C) to make sure it’s ready when you are. Lightly grease an 8×8-inch baking dish so nothing sticks later. Go ahead and peel and chop your hard-boiled eggs into bite-sized pieces, and grate your cheese if it’s not already shredded. With everything measured and ready, the rest comes together quickly!

Step 2: Craft the Creamy Cheese Sauce

Grab a medium saucepan and melt the 2 tablespoons of butter over medium heat. Sprinkle in the flour and stir constantly for about one minute. You’re making a classic roux here, which thickens the sauce and gives it wonderful body—don’t skip this step! Slowly whisk in your milk so you avoid lumps, and then keep stirring until the sauce thickens, which takes about five minutes. Stir in the salt, pepper, and paprika for that foundation of flavor, then remove the pan from heat and add half of your shredded cheddar. Stir until completely melted and smooth.

Step 3: Add the Eggs

Now, gently fold in your chopped hard-boiled eggs, taking care not to mash them up. The goal is to evenly coat each piece of egg in that dreamy cheese sauce. This is where the casserole really starts to feel hearty, creamy, and special.

Step 4: Assemble and Top

Pour your egg and cheese mixture into the prepared baking dish, smoothing the top so it’s even. In a small bowl, combine the breadcrumbs and melted butter—this mixture will give you that satisfyingly crisp, golden topping. Sprinkle it evenly over the casserole, then scatter on the rest of your cheddar cheese for an irresistible cheesy crust.

Step 5: Bake Until Golden and Bubbly

Slide the casserole into the oven and bake for 20 to 25 minutes, or until you see the top bubbling and toasted to a gorgeous golden brown. That’s your sign it’s ready! If you like, finish with a shower of chopped parsley right before serving to bring brightness and color to your Hard-Boiled Egg Casserole.

How to Serve Hard-Boiled Egg Casserole

Garnishes

For the perfect finishing touch, nothing beats freshly chopped parsley gently sprinkled over your casserole just before serving. Not only does it brighten each bite, but it adds a fresh pop of color against the creamy and golden layers. For extra pizzazz, a dash of extra paprika also works beautifully on top.

Side Dishes

This Hard-Boiled Egg Casserole is fabulous alongside a crisp green salad tossed with a simple vinaigrette. It also pairs nicely with roasted asparagus, steamed broccoli, or even sautéed spinach for a balanced brunch plate. Don’t forget crusty bread—those cheesy, creamy edges are made for scooping!

Creative Ways to Present

Try serving your casserole in individual ramekins for a fun personal touch at brunch, or slice it into neat squares and stack on a platter for a buffet. For family gatherings, offer it as part of a breakfast bar with toppings like crumbled bacon, chopped chives, or diced tomatoes so folks can customize their bites. The Hard-Boiled Egg Casserole also travels well, making it a great potluck addition.

Make Ahead and Storage

Storing Leftovers

If you’re lucky enough to have leftovers, simply cover the cooled casserole tightly and refrigerate. It will stay fresh for up to 3 days, and the flavors tend to deepen even further, making next-day servings extra delicious.

Freezing

Hard-Boiled Egg Casserole freezes surprisingly well! Slice into portions, wrap them individually in plastic wrap, place in a freezer-safe bag, and freeze for up to 2 months. Thaw overnight in the refrigerator before reheating for best texture and taste.

Reheating

To reheat, place individual portions in the microwave for about 1-2 minutes, or warm in a 350°F oven, covered with foil, until heated through. If reheating a larger amount, keeping it covered prevents the casserole from drying out and keeps that creamy interior luscious.

FAQs

Can I use other cheeses in this Hard-Boiled Egg Casserole?

Absolutely! Cheddar is classic, but a blend of Swiss, Monterey Jack, or even Gruyère would give new dimensions to the flavor. Just use a good melting cheese for the same creamy results.

How can I add extra protein to the casserole?

If you love a meatier dish, stir in cooked and crumbled bacon, diced ham, or even sautéed sausage before baking. These additions pair wonderfully with the eggs and cheese.

Is this casserole suitable for meal prep?

Definitely. Prepare the Hard-Boiled Egg Casserole ahead for weekday breakfasts or make it over the weekend to enjoy quick meals. Leftovers reheat beautifully and are perfect for busy mornings or a hearty lunch.

Can I use pre-made hard-boiled eggs from the store?

Yes, using pre-cooked, store-bought hard-boiled eggs is a great time-saver and won’t affect the recipe outcome at all. Just chop and proceed as usual!

What’s the best way to double the recipe?

If you’re serving a crowd, double all ingredients and bake in a 9×13-inch dish. You may need to add 5-10 extra minutes to the baking time to ensure the center is bubbling and hot.

Final Thoughts

If you’ve never tried making a Hard-Boiled Egg Casserole before, this is the perfect place to start. It’s hearty, creamy, and incredibly satisfying—the sort of recipe you’ll want to make over and over again. Treat yourself or gather your loved ones around the table for a cozy meal that showcases the simple magic of eggs in a new way!

Hard-Boiled Egg Casserole Recipe

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4.5 from 30 reviews

Author: admin
Total Time: 40 minutes
Yield: 6 servings 1x
Diet: Vegetarian

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Description

This Hard-Boiled Egg Casserole is a delicious and comforting dish that’s perfect for breakfast or brunch. Creamy and cheesy with a hint of paprika, it’s a great way to use up leftover hard-boiled eggs.

Ingredients

Scale

For the Casserole:

8 hard-boiled eggs, peeled and chopped
2 tablespoons unsalted butter
1/4 cup all-purpose flour
2 cups milk
1/2 teaspoon salt
1/4 teaspoon black pepper
1/4 teaspoon paprika
1 cup shredded cheddar cheese

For the Topping:

1/2 cup breadcrumbs
1 tablespoon melted butter
Optional: chopped parsley for garnish

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Instructions

Preheat the Oven: Preheat the oven to 350°F (175°C) and lightly grease an 8×8-inch baking dish.
Make the Sauce: In a medium saucepan over medium heat, melt the butter. Stir in the flour and cook for 1 minute to form a roux. Gradually whisk in the milk and cook, stirring constantly, until the sauce thickens, about 5 minutes. Season with salt, pepper, and paprika.
Combine Ingredients: Remove from heat and stir in half of the cheese until melted. Add the chopped eggs to the sauce and stir gently to combine. Pour the mixture into the prepared baking dish.
Add Topping and Bake: In a small bowl, mix the breadcrumbs with the melted butter, then sprinkle over the top along with the remaining cheese. Bake for 20–25 minutes, or until bubbly and golden.
Garnish and Serve: Garnish with parsley if desired before serving.