Egg Creole Breakfast Casserole

• 4 tablespoons butter, divided
• 2 tablespoons flour
• 1 cup milk
• 1 teaspoon salt
• 1/4 teaspoon pepper
• 2 cups grated cheddar cheese, divided
• 2 tablespoons chopped onions
• 2 cloves crushed garlic
• 1 1/2 cups diced tomatoes, may be fresh or canned
• 1/2 teaspoon chili powder
• 6 hardboiled egg, chopped
• 2 cups buttered bread crumbs

1. Preheat oven to 350 degrees F.
2. Make white sauce by melting 2 tablespoons butter, add flour and let bubble up.
3. Pour milk in stirring constantly until mix thickens.
4. Add salt and pepper and 1 cup cheese and let melt.
5. Put the other 2 Tablespoons butter in skillet and saute onions and garlic.
6. Add tomatoes and chili poser and bring to a boil.
7. Stir in chopped boiled eggs.
8. Alternately layers of salt and tomato mixture in casserole dish.
9. Top with 1 cup cheese and bread crumbs.
10. Bake until bread crumbs brown and casserole is bubble, approximately 30 minutes, but this may vary depending on ovens.

butter, flour, milk, salt, pepper, cheddar cheese, onions, garlic, tomatoes, chili powder, egg, buttered bread

Taken from www.food.com/recipe/egg-creole-breakfast-casserole-110498 (may not work)