Baked Deviled Egg Casserole with Dijon and Parmesan

By Lauren Mitchell, Test Kitchen Director · Reviewed by AislePrompt Editorial · Published 2026-05-03 · Updated 2026-05-03

A savory brunch casserole combining hard-boiled eggs in a creamy Dijon and cheese sauce topped with Parmesan for a golden crust. This american-inspired brunch ready in about 50 minutes combines tablespoons unsalted butter, tablespoons all-purpose flour, teaspoon salt into a breakfast that fuels the morning without the midday crash — make-ahead-friendly and balanced enough to anchor the first meal of the day. Each serving lands at about 280 calories and feeds 8, so it sits comfortably in a weekly breakfast rotation alongside fruit, yogurt, or coffee. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 12 large, peeled and rinsed hard-boiled eggs
• 2 tablespoons unsalted butter
• 2 tablespoons all-purpose flour
• 1/2 teaspoon salt
• 1/8 teaspoon white pepper
• 2 cups skim milk
• 1/2 cup grated Swiss cheese
• 2 tablespoons, divided Dijon mustard
• 1 teaspoon, divided Worcestershire sauce
• 1/4 cup freshly grated Parmesan cheese

Instructions

1. Step 1: Preheat your oven to 350°F. Slice 12 hard-boiled eggs into halves and arrange them evenly in a greased 9x13-inch baking dish.
2. Step 2: In a medium saucepan over medium heat, melt 2 tablespoons of unsalted butter until foamy. Whisk in 2 tablespoons of all-purpose flour and cook for 1 minute until bubbling but not browned.
3. Step 3: Gradually whisk in 2 cups of skim milk, continuing to stir until the sauce thickens and coats the back of a spoon, about 4-5 minutes.
4. Step 4: Remove the sauce from heat and stir in 1/2 teaspoon salt, 1/8 teaspoon white pepper, 1/2 tablespoon Dijon mustard, 1/2 teaspoon Worcestershire sauce, and 1/2 cup grated Swiss cheese until melted and smooth.
5. Step 5: Pour half of the sauce evenly over the eggs in the baking dish. Spoon the eggs gently to coat, then pour the remaining sauce over the top.
6. Step 6: Mix the remaining 1 1/2 tablespoons Dijon mustard with the remaining 1/2 teaspoon Worcestershire sauce and drizzle over the casserole.
7. Step 7: Sprinkle 1/4 cup freshly grated Parmesan cheese evenly on top.
8. Step 8: Bake uncovered for 25-30 minutes until the top is golden and bubbly. Let rest for 5 minutes before serving.