Scalloped Bacon & Eggs

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“This is a slight variation on the traditional hard boiled egg casserole has a crunchy, crusty top. Found this one to use up those left over Easter eggs, from the cookbook, Best of Friends.”

Ingredients Nutrition

  • 14 cup onion, chopped
  • 3 tablespoons flour
  • 2 tablespoons butter
  • 1 12 cups milk
  • 1 cup swiss cheese, shredded
  • 12 teaspoon dry mustard
  • 6 hard-boiled eggs, sliced
  • 1 12 cups crushed potato chips (or do what I did and clean out all those 1/2 empty bags still stuffed in the drawer, I used Cheetos,)
  • 10 slices bacon, fried crisp and crumbled
  • salt and pepper


  1. Sauté onion in butter in medium skillet, until transparent but do not brown.
  2. Stir in the flour and gradually add the milk, stirring constantly until thickened.
  3. Add the cheese and dry mustard, stirring until cheese is melted.
  4. Divide the egg slices evenly in a buttered 10x6 inch baking dish.
  5. Sprinkle with salt and pepper.
  6. Cover with 1/2 of cheese sauce, 1/2 of crunched chips and 1/2 of the bacon.
  7. Repeat layers.
  8. Bake in preheated oven at 350°F for 15-20 minutes.

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