Cheesy Egg Casserole
A creamy, cheesy egg casserole with mushrooms, pimiento, and a savory sauce, perfect for brunch and serving over toast points for a hearty start to the day.
Ingredients
- 1/2 cup butter or margarine ⓘ
- 1/2 cup all-purpose flour ⓘ
- 4 cups milk ⓘ
- 1 teaspoon salt ⓘ
- 1/2 teaspoon pepper ⓘ
- 6 hard-boiled eggs, separated ⓘ
- 3 tablespoons butter or margarine ⓘ
- 2 cups shredded American cheese ⓘ
- 1 small onion, chopped
- 2 (4 1/2 oz.) jars sliced mushrooms, drained ⓘ
- 1 tablespoon chopped parsley ⓘ
- 1 (4 oz.) jar diced pimiento, drained
- 1/2 teaspoon celery salt ⓘ
- 1 tablespoon sherry ⓘ
Instructions
- Melt 1/2 cup butter in a heavy saucepan over low heat; add flour, stirring until smooth.
- Cook 1 minute, stirring constantly. Gradually add milk; cook over medium heat, stirring constantly, until thickened and bubbly.
- Stir the sauce into the cheese mixture; set aside.
- Melt 3 tablespoons butter in a skillet; add chopped onion, drained sliced mushrooms, chopped parsley, and drained diced pimiento.
- Saute until tender.
- Stir the mushroom mixture, celery salt, and sherry into the cheese sauce.
- Pour the mixture into a greased 2-quart shallow baking dish.
- Bake at 325°F (163°C) for 35 minutes.
- Grate the hard-boiled egg yolks and sprinkle over the casserole after baking.
- Serve over toast points.
Tips & Substitutions
For a creamier texture, consider using whole milk instead of low-fat. You can substitute the American cheese with cheddar for a sharper flavor. If you want to add some spice, a pinch of cayenne pepper can elevate the dish. To save time, use pre-chopped onions and canned mushrooms. This cheesy egg casserole pairs beautifully with Homemade Cornbread for a hearty meal.
Serving Suggestions
This cheesy egg casserole makes a delightful centerpiece for brunch. Serve it alongside a fresh green salad or some roasted vegetables for a balanced meal. For a more indulgent experience, offer toast points or croissants. It also pairs beautifully with Jello Salad(Diabetic) for a colorful and festive touch.
Storage & Reheating
Store leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, place the casserole in the oven at 350°F (175°C) for about 15-20 minutes, or until heated through. You can also microwave individual portions for 1-2 minutes, but the oven method helps maintain the texture.
Nutrition & Diet Analysis (per serving)
Each serving of Cheesy Egg Casserole contains roughly 354 calories, with 16g protein, 45g carbohydrates, and 15g fat. It is an excellent source of iron (85% of the Daily Value), vitamin D (79% of the Daily Value), and vitamin C (47% of the Daily Value), and a good source of calcium. Note that it is relatively high in sodium, at 1338mg per serving (58% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I make this casserole ahead of time?
Yes, you can prepare the casserole a day in advance. Assemble everything up to the baking step, cover it, and refrigerate. When ready to bake, simply allow it to sit at room temperature for about 30 minutes before baking. This will ensure even cooking.
Can I use egg substitutes in this recipe?
Yes, you can use egg substitutes if you're looking for a vegetarian option. A mixture of silken tofu or commercial egg replacers can work well. However, the flavor and texture may slightly differ from the original recipe.
What can I do with leftovers?
Leftover cheesy egg casserole can be creatively repurposed. Try using it as a filling for breakfast burritos or as a topping for baked potatoes. You can also reheat it and serve it over a bed of mixed greens for a light lunch.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).