Barts Bloody Mary Morning Glory Egg Casserole

Brunch it up! This egg casserole is a perennial brunch favorite and best served with a tall Barts Bloody Mary. It can be prepared a day ahead and refrigerated before serving.

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BARTS BLOODY MARY MORNING GLORY EGG CASSEROLE

INGREDIENTS

Casserole Layer Ingredients:

-    9 eggs

-    ½ lb. bacon, cooked & crumbled 

White Sauce Ingredients:

-    2 Tbsp. butter, melted

-    2 Tbsp. flour

-    1 cup milk

-    1 8 oz. package Velveeta or Cheez Whiz or similar

-    2 Tbsp. Barts Bloody Mary Elixir

INSTRUCTIONS

1.    To boil the eggs: Place eggs in the bottom of a large saucepan and cover with water two inches above the eggs. Heat the pot on high. When the water comes to a rolling boil turn off the heat, cover, and let sit for 10 minutes. Strain the water from the pan and run cold water over the eggs. When cool, peel the eggs and slice into ¼ inch slices.

2.  Preheat oven to 350 degrees F.

3.  To make the white sauce: Melt butter in a saucepan over medium heat and mix in flour with a whisk. Continue whisking flour and butter for one minute, then slowly whisk in milk until smooth. Cook and mix until slightly thickened. Add Barts Bloody Mary Elixir and Velveeta or Cheez Whiz until melted and well mixed. Remove from heat.

4.  To assemble: Coat a casserole dish with cooking spray or oil. Arrange the eggs in one layer in the bottom of the dish. Pour sauce evenly over the eggs, top with bacon crumbles.

5.  Bake at 350 degrees F for 40-45 minutes.