What Kind of Mom Forgets to Color Easter Eggs?

You guessed it, me! Last year, I almost forgot and we ended up coloring eggs at 10:00 the night before.

Since I had a dozen boiled eggs in the refrigerator, I went searching for a recipe to use them. It turned out to be an Eggs Benedict Casserole of sorts.

8 slices of hard white bread
10 hard boiled eggs
Several hands full of fresh spinach
about 1/2 cup of bacon bits
1 stick butter
4T flour
1 3/4 to 2 C milk
1/2C sour cream
3/4 to 1t Dijon mustard
3/4 to 1t yel­low mustard
1 C shred­ded ched­dar cheese

Butter one side of the bread and place it butter side down in a 9x13. Sprinkle spinach and bacon bits over that. Slice the eggs and layer over the spinach and bacon.

(This part is copied straight from the site as she makes roux a lot more often than I do.) The next step is to make the cheesy mus­tard sauce to go over the top! This will need to be done in a sauce pan on the stove, as you are basi­cally mak­ing a roux. You’ll start the sauce by melt­ing 2T of but­ter over medium-low heat. Add 1T of the flour and mix it in with the but­ter (a wire whisk is good for this). Then, slowly add 1/4C of milk and con­tinue stir­ring. Alter­nate adding in 1T of flour, fol­lowed by 1/4C milk until you have a rea­son­ably thick roux and have used about 4T of flour to about 1 3/4 to 2C of milk. Stir in sour cream & mus­tard. Then, add 1/2 to 3/4C of shred­ded ched­dar cheese (or cheese of your choice).

Pour the roux over the eggs and top with about a half cup of cheese. I let mine sit for about hour to let the roux sink into the bread, but it can be cooked right away or put in the fridge overnight. Bake at 350 degrees for about 30 minutes, until it starts browning and gets bubbly. 

I really liked the change of pace from the typical breakfast casserole. The bread was a little too soggy so I might not let it sit before cooking next time.

Since I didn't have everything the original recipe called for, I gave you what I did. I'm sure hers was good too.