To make the white sauce, cook butter, flour and milk until thickened. Then add 1/4 cup heavy cream. Remove from heat, salt/pepper, cool and refrigerate.
Prepare the night before: Toast and butter english muffins; cut into quarters and place on bottom of greased 10x13 pan. Lightly scramble eggs with a little milk (do not cook). Place half of the eggs over the muffins, then half of the meat, half of the cheese and half of the white sauce. Repeat layers with remaining eggs, meat, cheese and sauce. Refrigerate overnight.
The next morning: Bake for 30-40 minutes at 530 degrees.
Originally Submitted
11/18/2008
0 Out of 5 from
0 reviews
You can add this Baked Eggs recipe to your own private DesktopCookbook.
