Ingredients

4 hard-boiled eggs

8 to 10 strips thick-sliced bacon, cooked crisp

3 Tablespoons butter

Croutons (or toasted bread cut into croutons)

3 Tablespoons flour

1-3/4 cups milk

1 ounce grated Swiss cheese

1 Tablespoon Grey Poupon Dijon mustard

1-1/3 cups hashbrowns

Sauce: In a small saucepan, melt butter over low heat. Stir in flour. Stirring occasionally, pour in milk and cook until thickened. Add cheese and mustard. Stir until well blended.

Spray 4 small casseroles with cooking spray. Place 1/3 cup hashbrowns in each casserole. Crumble bacon into each dish; peel eggs and slice on top of bacon. Add sauce to cover top of eggs. Sprinkle with croutons. Bake at 350 degrees for approximately 20 to 25 minutes until bubbly. Let sit for 5 minutes before serving.

• Wildflower on VirtualCities.com
• Wildflower Bed and Breakfast On the Square Website
• You found this recipe on 1st Traveler's Choice Internet Cookbook. (www.virtualcities.com)

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