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
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.
Notes
- This casserole is perfect for using up leftover Easter eggs.
- For extra flavor, stir in cooked bacon bits or diced ham before baking.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Main Course, Breakfast, Brunch
- Method: Baking, Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1/6 of casserole
- Calories: 260
- Sugar: 4g
- Sodium: 400mg
- Fat: 17g
- Saturated Fat: 9g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 0g
- Protein: 14g
- Cholesterol: 300mg
