Hard Boiled Egg Breakfast Casserole #EasterMeals

Last week, I shared an easy recipe for Parmesan garlic bread with Ecce Panis & now this week I’ve got a breakfast recipe to share. And it’s one that will perfect for using up some of those Easter leftovers soon–Hard Boiled Egg Breakfast Casserole!

I don’t know about you, but we always have leftovers after Easter, especially ham and a whole bunch of hard boiled eggs!!

So this recipe is a perfect way to use up some of those leftovers, while at the same time serving up a nice, hearty breakfast to your family! A win-win!

Hard Boiled Egg Breakfast Casserole

(Recipe makes enough for 1 9×13 pan or two 8×8 pans)

Ingredients:

• 1 Ecce Panis Ciabatta Loaf
• 10 hard boiled eggs
• 8 oz (or more) ham
• 1 stick butter
• 4T flour
• 1 3/4 to 2 C milk
• 1/2C sour cream
• 3/4 to 1t dijon mustard
• 3/4 to 1t yellow mustard
• 1 C shredded cheddar cheese

Directions:

The first step in this process is shelling all of the hard boiled eggs (my least favorite part of the process)! Once you do that, then move on to the bread. After my shopping trip last week, we had some Ecce Panis bread that I thought would be perfect for this! So, I started by cutting the ciabatta loaf into approximately 1 inch slices.

Butter one side of the bread slices and put slices buttered side down into your baking dish. Then, you’ll need to dice up your ham and eggs. That delicious thick-sliced leftover Easter ham is best, but if you don’t have any then any ‘ole lunch meat ham will work. I used all the ham in 1 lunch-meat package. Place the chopped ham on top of the sliced bread. Then, slice (or dice–your preference) the hard boiled eggs and place over the ham. I made two 8×8 pans and used about 5 eggs per pan.

The next step is to make the cheesy mustard sauce to go over the top! This will need to be done in a sauce pan on the stove, as you are basically making a roux. You’ll start the sauce by melting 2T of butter over medium-low heat. Add 1T of the flour and mix it in with the butter (a wire whisk is good for this). Then, slowly add 1/4C of milk and continue stirring. Alternate adding in 1T of flour, followed by 1/4C milk until you have a reasonably thick roux and have used about 4T of flour to about 1 3/4 to 2C of milk. Stir in sour cream & mustard (if you like pepper, add some in to this mix too. I don’t, nor do my kids, but my husband thought it could use some pepper 😉 ). Then, add 1/2 to 3/4C of shredded cheddar cheese (or cheese of your choice). Stir until cheese is melted & you have a nice sauce.

Pour the sauce over the eggs in the pan & top with the last 1/4C or so of shredded cheese. This can be baked immediately, but if you’d like the flavors to meld a bit then you can make it the night before, store covered in the fridge, and bake the next morning. Either way, bake at 350 for 20-30 minutes (basically just until the top starts getting nice & bubbly).

Super yum! And, just like with any breakfast casserole there are probably a lot of variations you could do with this! Also, if the texture of “soggy bread” is an issue for you or your family, then you could toast the bread first for a crunchier bottom. The recipe above worked for us though! 🙂

Do you have any special ways to use up Easter leftovers?

Dis­clo­sure: This shop has been com­pen­sated as part of a social shop­per insights study for Col­lec­tive Bias. #CBias #East­er­Meals. All pho­tos, opin­ions, and expe­ri­ences are my own.

For more ideas and/or bread options, check out:

• http://www.eccepanis.com/
• http://www.facebook.com/Pep­peridge­Farm

Right now (valid 3/26/12 – 5/31/12 or while quantities last) save $0.55 on any 1 Ecce Panis Bake at Home Bread!!!

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