Baked Egg Casserole

Baked Egg Casserole

Katherine Poulsen 0

"Hard-boiled eggs and yummy cheesy sauce, spooned over toast points! My family's favorite holiday brunch. We actually call this dish 'Claudia's Eggs'. Really try to use Old English cheese for the flavor."

Ingredients 45 m {{adjustedServings}} servings 323 cals

Serving size has been adjusted!

Original recipe yields 6 servings



Amount per serving ({{servings}} total)

  • Calories:
  • 323 kcal
  • 16%
  • Fat:
  • 19.7 g
  • 30%
  • Carbs:
  • 21.3g
  • 7%
  • Protein:
  • 15.1 g
  • 30%
  • Cholesterol:
  • 254 mg
  • 85%
  • Sodium:
  • 796 mg
  • 32%

Based on a 2,000 calorie diet

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  • Prep

  • Cook

  • Ready In

  1. Preheat oven to 350 degrees F (175 degrees C).
  2. Melt butter in a saucepan over medium heat. Stir in flour until smooth. Gradually whisk in evaporated milk and water. Season with salt, white pepper and cayenne pepper. Cook, stirring frequently, until thickened.
  3. Arrange sliced eggs in a medium baking dish. Pour sauce over eggs. Place cheese slices on top.
  4. Bake in preheated oven for 15 to 20 minutes. Place toast on plates, and spoon egg mixture over.
Tips & Tricks
Baked Omelet Roll

What a great way to feed a hungry breakfast crowd!

Baked Omelet Squares

Savory squares of baked eggs, mushrooms, olives, ham, jalapenos, and cheese.

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Reviews 16

  1. 18 Ratings


I grew up with these! My mom often made them after Easter to use up the easter eggs in the house. Having a craving for these once again, I made these and turned out great. I only added a dash of cayenne pepper and I don't bother with the oven part. If you wait until the sauce has thickened, you can add the eggs then, heat through and serve over toast. Very tatsy. Even my boyfriend who almost refused to eat these had a bite, which lead to two servings later. Thanks!


I made this for the staff at my school when it was my turn for Friday Breakfast - it was a complete success and led to tons of requests for photocopies of the recipe! I boiled the eggs the night before which saved a little on time the next day. Well worth the effort!


I had this for supper tonight and it was great. I think I'll take a hint from Dreginek though, and next time, I'll skip the oven-baking part. I'll mix in the (shredded) cheese after the sauce has thickened, followed by the eggs, and then serve over toast. Thanks for the post Katherine.