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April 2010 Issue
Scalloped Bacon And Eggs
by Ronda L. Halpin
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Spring is a great time for entertaining brunches and this time of the year also brings an abundance of hard-boiled eggs. Bring the two together with a great brunch dish that includes leftover Easter eggs and you've got a recipe for success! This baked dish is not at all light, so I highly recommend rounding out your menu with lighter items like a green salad and fresh fruit. I favor thick-cut bacon in recipes like this so that the pieces don't get lost in the dish.

If you still have more hard-boiled eggs, feel free to use one sliced as a garnish for this baked dish. It smells amazing and a few sliced eggs over the top helps your guests know what to expect once you start dishing it out, too. Enjoy!


Scalloped Bacon And Eggs

  • 1/4 cup chopped onion
  • 2 T. butter
  • 2 T. flour
  • 1 1/2 cups milk
  • 1 cup shredded cheddar cheese
  • 6 hard-boiled eggs - sliced in 1/4 inch pieces
  • 1 1/2 cups crushed potato chips
  • 12 slices bacon - cooked and crumbled
In a frying pan over medium-high heat, sauté the onion in butter until transparent. Add the flour, milk and cheese and stir until the cheese is melted and the mixture is slightly thickened. Remove from the heat.

Preheat the oven to 350 degrees.

In a lightly-greased 7x11 baking dish, layer half of the egg slices. Pour half of the warm cheese mixture over the eggs. Sprinkle the mixture with half of the potato chips and 1/2 the bacon. Repeat the layers to use all of the ingredients.

Bake for 30 minutes. Allow the dish to cool for at least 10 minutes before serving.

  • Yields: 6 servings
  • Preparation Time: 45 minutes

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