September is both Bourbon Heritage Month & National Breakfast Month. We're sharing two recipes from our cookbook that celebrate in a big way. For an unusual southern twist on a baked egg casserole, give this one a try...
Governor’s Egg Casserole 1/2 cup chopped onion 2 tablespoons butter 2 tablespoons flour 1 1/4 cups milk 1 cup sharp shredded cheese 6 hard-cooked eggs, sliced or quartered 1 1/2 cups crushed potato chips 10-12 slices of bacon, fried crisp & crumbled
Begin by hard boiling 6-8 eggs. We had medium sized eggs and used all eight.
(Place eggs in pot over medium high cover heat with at least one inch of water and bring to a boil, remove from heat and sit for ten to twelve minutes. Rinsing eggs in cool water helps when removing shells later.)
Remove shells from eggs and slice hard boiled eggs lengthwise.
While cooking eggs, fry 10-12 bacon strips and set aside. The crispier the better. Crush potato chips and sprinkle on top.
Cheese Sauce: Heat butter in pan over medium high heat. Add in diced onions and cook until slightly browned. Add flour and milk slowly stirring continuously. Once thickened, begin to stir in the sliced cheese. (We added some pepper jack as well as some crushed red pepper flakes for some heat.)
Begin to layer sliced eggs in a 10” x 6” casserole dish. Pour over about half of the cheese sauce, then crushed chips and bacon. Repeat.
Bake about 30 minutes.
Serve with some fresh fruit.
Bourbon Waffle Syrup 1 cup syrup 2 tablespoons butter 3 tablespoons Maker's Mark or other bourbon Pecans
Very easy syrup recipe and perfect for a Sunday morning, or any morning.
We used a quick and easy waffle recipe from scratch http://allrecipes.com/recipe/waffles-i/
We didn’t have Maker’s Mark as the recipe called for, but any bourbon will do. We used some Bulleit.
Pour generously over waffles and don’t forget the crushed pecans. Enjoy.
Love this recipe but want more? Try out other delectable bourbon-inspired recipes from our NEW Kentucky Derby Museum Cookbook!