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Baked Eggs, by Margaret Feyh

Baked Eggs, by Margaret Feyh


For Sauce:

  • 4 slices bacon, cooked slightly crispy and drained
  • 1/2 pound dried beef, chopped into 1/2" or smaller pieces (you can substitute chopped ham or browned sausage, crumbled)
  • 1/4 cup butter
  • 1/2 cup flour
  • 4 cups milk

For egg base:

  • 16 eggs
  • 1/2 cup butter
  • 1 can evaporated milk
  • Salt and pepper, to taste

Topping: Top with shredded cheese if desired

Butter a casserole dish. She doesn’t list the size, but my husband uses an 11" x 9" cake pan. This can be made the night before, covered, and put in the refrigerator. When ready to bake, pre-heat oven to 275 degrees.

Make the sauce by putting the bacon, dried beef, and butter in a sauce pan over medium heat. Let the butter melt and cook mixture for a couple minutes to warm up the meat. Then sprinkle the flour over the mixture and stir absorbing the butter into the flour. Add the milk and stir as you add the milk. Using this method, I have never had lumps in the cream sauce. Stir until the sauce thickens and then set aside.

For the eggs, melt the butter in a skillet and add the eggs and evaporated milk. You can season with salt and pepper if you desire. Cook them until they are a soft scramble. You want them a little "wet" yet.

In your casserole dish, layer half the scrambled eggs, then half the sauce, then the rest of the scrambled eggs, finishing with the rest of the sauce. Top with cheese. Bake uncovered for 1 hour at 275 degrees. It will be creamy and oh, so good!

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