Eggsquisite Breakfast Casserole

Name: Eggsquisite Breakfast Casserole
Ingredients: 1 pound sliced bacon, diced; 2 packages (4-1/2 ounces each) sliced dried beef, cut into thin strips; 1 can (4 ounces) sliced mushrooms; 1/2 cup all-purpose flour; 1/8 teaspoon pepper; 4 cups whole milk; 16 large eggs; 1 cup evaporated milk; 1/4 teaspoon salt; 1/4 cup butter, cubed; Chopped fresh parsley, optional

11 ingredients

3 steps

Ingredients

1 pound sliced bacon, diced
2 packages (4-1/2 ounces each) sliced dried beef, cut into thin strips
1 can (4 ounces) sliced mushrooms
1/2 cup all-purpose flour
1/8 teaspoon pepper
4 cups whole milk
16 large eggs
1 cup evaporated milk
1/4 teaspoon salt
1/4 cup butter, cubed
Chopped fresh parsley, optional

Directions

1

In a large skillet, cook bacon until crisp. Remove bacon to paper towel to drain; discard all but 1/4 cup drippings. In the same skillet, add the beef, mushrooms, flour and pepper to the drippings; cook until thoroughly combined. Gradually add milk; cook and stir until thickened. Stir in bacon; set aside.
2

In a large bowl, whisk eggs, evaporated milk and salt. In another large skillet, heat butter until hot. Add egg mixture; cook and stir over medium heat until eggs are completely set.
3

Place half of the eggs in a greased 13x9-in. baking dish; pour half the sauce over the eggs. Repeat layers. Cover and bake at 350° for 55-65 minutes or until a knife inserted in the center comes out clean. Let stand 5 minutes before serving.