Paula Deen Egg Casserole

Paula Deen Egg Casserole turns hard-boiled eggs into a rich, cheesy baked dish with Gruyere and Parmesan in a creamy roux. It takes under an hour and feeds six. Bring it to a weekend brunch, Easter morning, or any breakfast table where you want something warm and filling.

The cream sauce is what makes or breaks this casserole. Paula builds it from a margarine and flour roux, then adds half-and-half slowly to keep it smooth. Rush the liquid in all at once and you get lumps. Stir it steady until the sauce coats the back of a spoon before adding the Gruyere.

Hard-boil the eggs a day ahead and keep them in the fridge. Slice them cold so they hold their shape. Lay the halves cut side down so the sauce wraps around them evenly. The casserole is best straight from the oven when the top is still golden and bubbling.

Paula Deen Egg Casserole

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Course: Main CourseCuisine: American, SouthernDifficulty: Easy

Servings

6

servings

Prep time

15

minutes

Cooking time

40

minutes

Calories

395

kcal

Halved hard-boiled eggs layered in a greased baking dish, smothered in a thick cream sauce made from a margarine-flour roux with Gruyere and house seasoning, topped with Parmesan, and baked until golden brown and bubbling.

Ingredients

• 1/2 cup Parmesan cheese, freshly grated
  

• 1 cup Gruyere cheese, grated
  

• 1/4 teaspoon dry mustard
  

• 1 teaspoon Paula Deen’s House Seasoning
  

• 2 cups half and half
  

• 1/4 cup all purpose flour
  

• 1/4 cup margarine
  

• 8 hard-boiled eggs

Directions

• Preheat: Preheat oven to 350 °F.
• Prepare the eggs: Gently remove the shell from the hard boiled eggs, cut the eggs in half long ways, and place cuts side down in a baking dish greased with margarine.
• Make the sauce and bake: In a saucepan, melt the margarine, add the flour, and cook, stirring for 2 to 3 minutes. Add the half-and-half gradually, and stir until mixture thickens and season with house seasoning. Add the, salt, pepper, garlic powder, mustard, and Gruyere cheese. Stir until melted. Pour the sauce over the eggs and sprinkle top with Parmesan cheese. Bake for approximately 20 to 30 minutes until bubbling and top is golden brown.

Tools for this recipe

• Pyrex 9x13 glass baking dish, Cuisinart MultiClad Pro 3-quart saucepan, OXO 11-inch balloon whisk, Parmigiano Reggiano wedges, aged 24 months. As an Amazon Associate I earn from qualifying purchases.

FAQs

Can I use Swiss cheese instead of Gruyere?

Swiss will work, but the flavor will be milder. Gruyere has a nuttier, sharper taste that stands up to the house seasoning and dry mustard. If you swap it, the casserole will still come together fine, just without that same depth.

How long does this egg casserole keep in the fridge?

Covered tightly with foil, it lasts 3 to 4 days. Reheat servings in a 325 °F oven for about 15 minutes to crisp the top back up. The microwave works but the Parmesan crust goes soft.

Can I assemble this the night before and bake it in the morning?

You can pour the sauce over the eggs, cover the dish, and refrigerate overnight. Hold the Parmesan and sprinkle it on right before baking. Add 5 to 10 extra minutes of bake time since it starts cold from the fridge.

What is Paula Deen’s House Seasoning?

It is equal parts salt, black pepper, and garlic powder mixed together. You can buy her branded version or make it at home in about a minute. One teaspoon seasons the entire cream sauce in this recipe.

Why did my cream sauce come out lumpy?

The roux needs a full 2 to 3 minutes of cooking before any liquid goes in. Then add the half-and-half a little at a time while stirring constantly. Pouring it all in at once drops the temperature and locks in lumps before the flour can dissolve.