All-In-One Egg Casserole
|Bacon strips||10 , diced|
|Sliced fresh mushrooms||1 Cup (16 tbs)|
|Sliced green onions||1⁄2 Cup (8 tbs)|
|Butter/Margarine||1⁄4 Cup (4 tbs)|
|All purpose flour||1⁄4 Cup (4 tbs)|
|Milk||2 Cup (32 tbs)|
|Shredded cheddar cheese||6 Ounce (1.5 Cups)|
|Milk||1⁄2 Cup (8 tbs)|
|English muffins||4 , split, toasted and lightly buttered|
|Minced fresh parsley||2 Tablespoon|
In a skillet, cook bacon until crisp.
Remove bacon and set aside; discard all but 2 tablespoons of drippings.
Saute mushrooms and onions in drippings until tender; set aside.In a saucepan, melt butter.
Stir in the flour, salt and pepper until smooth; cook until bubbly.
Gradually stir in milk and cheese; cook and stir until thickened.
Stir in bacon, mushrooms and onions; remove from the heat and set aside.
For scrambled eggs, beat eggs, milk, pepper and salt; pour into a greased skillet.
Cook and stir gently until eggs are set.
Remove from the heat and set aside.
Cut English muffin halves in half again.
Place in the bottom and up the sides of a greased 11 -in.x 7-in.x 2-in.baking dish.
Cover with half of the cheese sauce.
Spoon eggs over all; top with remaining sauce.
Sprinkle with parsley.
Bake, uncovered, at 325° for 20-25 minutes or until bubbly.
Let stand 5 minutes before serving.