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Egg Casserole

By Paula Deen


Difficulty: Easy

Prep time: 15 minutes

Cook time: 40 minutes

Servings: 6



  • 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


Preheat oven to 350 °F.

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.

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.