The Best Breakfast Egg Casserole - Texas Eggs Recipe

Texas Eggs are a Thanksgiving tradition in our household passed down over the years. You make it the night before, and bake it the morning of Thanksgiving for a fuss free, filling breakfast that keeps the kitchen clean for Thanksgiving cooking. Another bonus is that it gets the oven warm and prepped!

Now, this 16 egg casserole recipe may look like a heart attack on a plate, but having this once a year is so worth it. Just invite more people over to help feast on the rich, savory, creamy goodness of the egg casserole. But don't forget - the reheated leftovers are EVEN BETTER so don't worry if there aren't many to enjoy together.

Texas Eggs Recipe 
Ingredients

¼ cup butter
½ cup flour
1 qt whole milk
3 oz dried beef*, diced
½ lb bacon, fried & crumbled (make sure this is crispy)

16 eggs
½ tsp salt
1 c evaporated milk
¼ c butter

Sprinkle of paprika

Directions - Day 1

• Cook the butter, flour and whole milk until thick. It should be thick enough to coat a spoon and it will look sort of like gravy.
• Add the dried beef & bacon and set aside

• Whip together the eggs, salt & evaporated milk.
• Melt the butter in a large frying pan, add the egg mixture and scramble eggs until they just start to set.

• Butter a 9x13 pyrex pan and layer as follows:
• First a thin layer of sauce
• Next all the eggs
• Top with the rest of the sauce
• Sprinkle with paprika
• Cover and refrigerate overnight

Directions - Day 2

• Bake 275°F 1 hour – let stand at least 5 min before cutting

*Dried beef can be found in the grocery aisle usually near the canned goods like canned tuna in regular grocery stores (eg Safeway, Walmart, Lucky, etc. NOT organic places like Whole Foods) The brand that is usually available is Hormel's, or you can order it online. There is no substitute so make sure you find it!