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Ingredients

Adjust Servings:
Bread – 18 slices Toast
Hard Cheese – 15 oz (425 g)
Spinach – 5 ⅔ oz (160 g)
Garlic – 1 clove
Milk – 13 ½ fl oz (400 ml)
Ground Black Pepper – ½ tsp
Scallions – to taste
Butter – 2 ½ oz (70 g)
Ham – 7 oz (200 g)
Eggs – 6
Wheat Flour – 3 tbsp
Salt – 1 tsp
Nutmeg – 1 ½ tsp

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Egg Casserole

Egg Casserole

  • 60 min
  • Serves 9
  • Easy

Ingredients

Recipe

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Such breakfast will help stave off hunger until lunch! Egg casserole with a tender sauce not only looks appetizing but also has an incredible taste.

Toasts baked with cheese, ham, spinach, and eggs, go well with bechamel cheese sauce, but garlic and spices give the egg casserole a piquant flavor that will help you perk up in the morning.

Steps

1
Done

Spread the bread slices with butter and place them on a baking sheet. Pop it in the oven preheated to 360 °F for 5 minutes.

2
Done

Using a glass, cut out a circle in the middle of 6 toasts and place the baking sheet in the oven for another 5 minutes.

3
Done

To make the bechamel sauce, melt the remaining butter, add flour, and keep heating and stirring until the mass turns lumpy.

4
Done

Add milk and continue to cook, stirring constantly. Add salt, pepper, and nutmeg, mix. Grate 7 ¾ oz (220 g) of cheese, add to the sauce and cook until the cheese melts.

5
Done

Place 6 toasts on a baking dish, top them with slices of the ​​remaining cheese, ham, then spinach. Repeat the layers. Put the toasts with the cut-out center last. Break an egg into each and cover the casserole with the sauce.

6
Done

Preheat the oven to 360 °F and bake the dish for 45 minutes. Sprinkle the cooked casserole with chopped scallions.

Use your preferred spices for egg casseroles and garnish the dish to your liking with fruit and vegetable pieces, greens, or berries.

Valerie

I am an English major with a love of languages and fiction, and with an incurable travel bug. In my free time, I read fantasy, drink copious amounts of coffee, and like to go see movies. Culinary art means everything to me. My main hypostasis is the taster, though. The music school has taught me to appreciate the symphony of airy meringues, to create harmonious overtures of light snacks, hard rock of meat, fish, and vegetables on the grill. Choir classes have accustomed me to hear and feel the people nearby and create perfect harmonies of sounds.

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