Egg Creole Breakfast Casserole

Name: Egg Creole Breakfast Casserole
Ingredients: 4 tablespoons butter, divided; 2 tablespoons flour; 1 cup milk; 1 teaspoon salt; 1/4 teaspoon pepper; 2 cups grated cheddar cheese, divided; 2 tablespoons chopped onions; 2 cloves crushed garlic; 1 1/2 cups diced tomatoes, may be fresh or canned; 1/2 teaspoon chili powder; 6 hardboiled egg, chopped; 2 cups buttered bread crumbs

12 ingredients

10 steps

Ingredients

4 tablespoons butter, divided
2 tablespoons flour
1 cup milk
1 teaspoon salt
1/4 teaspoon pepper
2 cups grated cheddar cheese, divided
2 tablespoons chopped onions
2 cloves crushed garlic
1 1/2 cups diced tomatoes, may be fresh or canned
1/2 teaspoon chili powder
6 hardboiled egg, chopped
2 cups buttered bread crumbs

Directions

1

Preheat oven to 350 degrees F.
2

Make white sauce by melting 2 tablespoons butter, add flour and let bubble up.
3

Pour milk in stirring constantly until mix thickens.
4

Add salt and pepper and 1 cup cheese and let melt.
5

Put the other 2 Tablespoons butter in skillet and saute onions and garlic.
6

Add tomatoes and chili poser and bring to a boil.
7

Stir in chopped boiled eggs.
8

Alternately layers of salt and tomato mixture in casserole dish.
9

Top with 1 cup cheese and bread crumbs.
10

Bake until bread crumbs brown and casserole is bubble, approximately 30 minutes, but this may vary depending on ovens.