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Hard boiled egg cheese breakfast casserole
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Governor's Breakfast Egg Casserole

A delicious and different egg casserole layered with cheese sauce
Prep Time40 minutes
Cook Time30 minutes
Course: Breakfast
Cuisine: American
Keyword: Egg Casserole
Servings: 6 people

Equipment

  • Instant Pot

Ingredients

  • 5 slices cooked thick-cut bacon
  • 10 Peeled, sliced hard boiled eggs
  • 1 medium onion, sliced and quartered
  • 3 tbsp butter
  • 3 tbsp flour
  • 1 cup milk
  • 1 cup shredded cheddar cheese
  • 3 ounces crushed potato chips
  • 1/2 tsp black pepper

Instructions

  • Cook eggs in Instant Pot for 7 minutes (on rack with 1 cup water), hold for 1 minute, then quick-release. Drain water and add ice water and allow to cool.
    Cook bacon until crispy and crumble (or slice and dice prior to cooking). Drain
    Sautee onions in butter until translucent over medium heat. Add flour and cook for a minute. Add warmed milk and cook on medium until thickened.
    Add cheese and cook until melted.
    Add cooked bacon back to cheese mix and stir.
    Layer 1/3 of your sliced hardboiled eggs, then 1/3 of the crushed potato chips, then 1/3 of the cheese sauce mixture. Repeat twice for a total of 3 layers.
    Bake on 350 for 30 minutes. Can be kept overnight or several days in the refrigerator (covered).