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Breakfast Casserole - Egg Creole

2 servings
Prep info
45 min prep + 15 min cook + 5 min prep + 30 min bake
Prep time
Not set
Cook time
1 hour, 35 minutes
Time required
1 hour, 35 minutes
Oven preheat
breakfast Creole make ahead


  • 3 eggs
  • 1/2 lb chopped bacon (optional)
  • 1 T butter (unsalted) (14g)
  • 1 T Flour (Plain)
  • 1/2 c milk
  • 1/2 t Salt (Table)
  • 1/4 t freshly ground black pepper
  • 1 c grated cheddar cheese (divided: 1/2 cup + 1/2 cup)
  • 1 T butter (unsalted) (14g)
  • 2 T chopped onion
  • 1 t minced garlic
  • 3/4 c diced tomatoes (fresh or canned)
  • 1/4 t chili powder
  • 1 minced chipotle (in adobo if available)
  • 1/2 c bread crumbs (cornbread crumbs if available)


Preheat the oven to 350F.

Hard boil the eggs using your preferred method.

While those are going, in a large skillet, fry the bacon.  When done, remove with a slotted spoon and set aside.

While that's going, prepare the rest of your ingredients.  Once the eggs are cooked, chop them, too.

In a pot, make your sauce by melting 1 T butter, then add flour and let it bubble up.  Pour milk in, stirring constantly until the mix thickens.  Add salt and pepper, then add 1/2 cup cheese in small amounts, stirring constantly.  Let each addition of cheese melt before adding the next lot. 

In the skillet, add butter if necessary, then saute onions and garlic.  Add tomatoes, chili powder, and chipotle; bring to a boil.  Stir in bacon, then chopped boiled eggs.

Alternate layers of sauce and tomato mixture in a casserole dish (7"x7" or smaller).  Top with remaining cheese and bread crumbs.

Bake until breadcrumbs brown and casserole is bubbly, approximately 25 minutes, but this may vary depending on your oven.


SJ Note 17 2011: I added bacon because we had some that needed using, and a very small chipotle in adobo.  It was quite tasty!  I prepped it earlier in the day, and then just tossed it in the oven when we were ready to eat; took about 45 minutes to bake through, and was quite tasty.  Definitely a keeper!

SJ Note 18 Jan 2015: Less tasty this time; didn't have a chipotle in adobo, and forgot to use anything to substitute for it.  Do be sure to use something smoky-spicy for best flavor.  Took about 25 minutes in the oven this time since it wasn't going from fridge temperature.  Also, the cornbread crumbs we used last time were probably better than the ordinary breadcrumbs we used this time.