Ingredients
- 1 oz Butter
- 1 oz All-Purpose Flour
- 2 cups Milk
- 1 cup Cheddar Cheese
- 10 Eggs, beaten
- 2 Tbs. Butter
- 1 cup Bacon (small strips)
- 1 Onion (diced small)
- 1 cup Mushrooms (any except truffles)
- 1 cup Asparagus
- 6 slices Bread
- 3 oz Butter, melted
Preparation
Preheat oven to 325 degrees.
In a large sauce pot melt 1 oz. butter and 1 oz. flour, cooking on medium heat until golden brown and nutty smelling, making a blond roux. Add milk, bring to a boil and take off heat, add cheddar cheese and set aside.
After cheese sauce is cool, add the beaten eggs. In a saute pan melt 2 Tbs. butter and cook 1 cup bacon until dark brown, add onion and cook until soft, add mushrooms and asparagus and cook slightly, and set aside. Add egg mix and vegetable and bacon mix together. You can place into individual containers or into a 9 x 9 inch pan. Toss cubed bread and 3 oz. melted butter together and top the casseroles. Bake until golden brown and the eggs are set. Note: there is no salt listed in the recipe, as you should salt to taste.
In a large sauce pot melt 1 oz. butter and 1 oz. flour, cooking on medium heat until golden brown and nutty smelling, making a blond roux. Add milk, bring to a boil and take off heat, add cheddar cheese and set aside.
After cheese sauce is cool, add the beaten eggs. In a saute pan melt 2 Tbs. butter and cook 1 cup bacon until dark brown, add onion and cook until soft, add mushrooms and asparagus and cook slightly, and set aside. Add egg mix and vegetable and bacon mix together. You can place into individual containers or into a 9 x 9 inch pan. Toss cubed bread and 3 oz. melted butter together and top the casseroles. Bake until golden brown and the eggs are set. Note: there is no salt listed in the recipe, as you should salt to taste.
