Egg Creole Breakfast Casserole - cooking recipe

Ingredients

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

Preparation

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