Email to Bones      

Recipe Categories: billk54's HOME PAGEAPPETIZERS Appetizers_2 BBQ BEVERAGES Beverages_2 Biscuits BREAD Bread_2 Bread_3 BREAKFAST Breakfast_2 Breakfast_Fruit CAKESandPIES Cakes_Pies_4 Cakes_Pies_6 Cakes__Pies_2 Cakes__Pies_3 Cake_Pies_5 CANDY CASSEROLES Casseroles_2 Chicken Chicken_2 Chicken_Wings Chinese Christmas Christmas_2 COOKIES Cookies_2 Cookies_3 CookingTerms Cooking_Tips Cookout CROCKPOT Crockpot_2 DESSERTS Desserts_2 Desserts_3 DIABETIC Dips Doughnuts EasterBread EGGS ETHNIC FISHandSEAFOOD FoodSubstitutes FROSTINGS Gelato Gifts_in_a_Jar Italian Italian_2 JAMSandJELLIES LOWFAT Magic_Bullet_Recipes MARINADES Measurements MEATS Meats_2 Misc Pampered_Chef_Recipes PASTA PASTASALAD PASTRIES Pastry_Crusts Pickles PIZZA Potatoes POULTRY RICE SALADandDRESSING Salads_Dressings_2 SANDWICHES SAUCES Seasining SNACKS SOUPSandSTEWS Spreads Stuffing Trifle VEGETABLES

Kevin Lesko's Egg Casserole




Source of Recipe


Buddy Cookbook


List of Ingredients




18 eggs
3 (10-ounce) packages frozen chopped spinach
12 strips bacon, cooked and drained
1 cup cubed ham
1/4 pound butter, halved
1/2 cup minced onions
1 cup flour
4 cups milk
1 cup heavy whipping cream
Salt and black pepper to taste
Creole seasoning to taste
1/2 cup canned fried onion rings, crushed
1 cup grated Monterey Jack cheese


Recipe



Butter a 9" x 13" baking dish and set aside. Cook spinach according to package directions, drain completely and chop once more. In a large sauté pan, melt 2 of the butter over medium-high heat. Pan-fry ham for 3-4 minutes, remove and set aside. In the same skillet, add onions and sauté 2-3 minutes or until wilted. Add flour a little at a time and, using a wire whisk, stir constantly until white roux is achieved (see roux techniques). Add milk, one cup at a time, stirring into the roux mixture. Bring to a low boil and continue stirring until mixture is smooth. Remove from heat and gently fold in the chopped spinach. Season to taste using salt, pepper and Creole seasoning. Keep warm. In a large sauté pan, melt remaining butter over medium-high heat. In a large mixing bowl, whisk eggs with whipping cream and season lightly using salt and pepper. Pour mixture into sauté pan and soft scramble the eggs until lightly set. Do not overcook. Spread 2 of the eggs in the bottom of the baking dish. Layer alternately with 2 of the ham, bacon and spinach mixture. Repeat with remaining layers and then top with onion rings and Monterey Jack cheese. This casserole MUST be covered and refrigerated overnight prior to baking and may also be frozen for later. When ready to cook, preheat oven to 275 degrees F and bake, uncovered, for 1 hour.