Blue Cheese Egg Bake


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Thyme, rosemary, and of course blue cheese create a flavorful morning dish.

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  • 12 eggs, hard cooked and quartered
  • 7 Tbs. butter, divided
  • 1/3 C. all-purpose flour
  • 1/2 tsp. salt
  • 1/4 tsp. ground black pepper
  • 1/2 tsp. dried thyme
  • 1/2 tsp. dried rosemary
  • 3 C. milk
  • 1/2 C. blue cheese, crumbled
  • 1/3 C. saltine crackers, crushed

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Arrange the eggs in a medium baking dish (11x7) and set aside. In a pan, melt 6 Tbs. of the butter. Blend the flour, salt, pepper, thyme and rosemary with a whisk into the butter. Add milk slowly, cooking and stirring until thick and bubbly. Stir in blue cheese. Pour the sauce over the eggs. Cover and refrigerate up to 24 hours or continue to prepare. Toss the crushed crackers crumbs with 1 Tbs. melted butter. Bake the 375 F for 30 minutes. Sprinkle with the crumbs. Bake until heated through, about 15 minutes more. Serve.

Yield: 6-8 servings

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