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Cook'n with Betty Crocker 
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Cook'n with a Taste of Home 
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Baked Egg Casserole |
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Serves: 2 Print this RecipePrep: 20 min Bake: 25 min Ten-ounce custard cups are very convenient for baking individual servings. But if you don't have any, you can also bake this homey casserole in an 8 1/2 X 4 1/2 X 2 1/2-inch loaf pan. 1 cup garlic-flavored croutons 2 hard-cooked eggs, cut into halves 1 cup fresh or frozen (thawed and drained) broccoli cuts 1/2 cup shredded mozzarella cheese (2 ounces) 1 tablespoon butter, or margarine 1 tablespoon all-purpose flour 1 teaspoon prepared horseradish 1/8 teaspoon pepper 1 1/4 cups milk 2 tablespoons grated Parmesan cheese 1. Heat oven to 350°. Arrange croutons evenly in 2 ungreased 10-ounce custard cups. Arrange egg halves and broccoli over croutons. Sprinkle with mozzarella cheese. 2. Heat butter in 1-quart saucepan over medium heat until melted. Stir in flour, horseradish and pepper. Cook, stirring constantly, until smooth and bubbly; remove from heat. Stir in milk. Heat to boiling, stirring constantly. Boil and stir 1 minute. Pour evenly over mozzarella cheese. 3. Sprinkle with Parmesan cheese. Bake uncovered 20 to 25 minutes or until sauce is bubbly and center is hot. 1 Serving: Calories 415 (Calories from Fat 205); Fat 23g (Saturated 12g); Cholesterol 255mg; Sodium 700mg; Carbohydrate 27g (Dietary Fiber 2g); Protein 26g % Daily Value: Vitamin A 30%; Vitamin C 36%; Calcium 54%; Iron 10% Diet Exchanges: 1 Starch, 2 High-Fat Meat, 1 Skim Milk, 1 Fat From "Betty Crocker's Cooking for Two." Text Copyright 2005 General Mills, Inc. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved. This recipe comes from the Cook'n collection. Try Cook'n for FREE!
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