All-In-One Egg Casserole - cooking recipe

Ingredients
    10 bacon, strips diced
    1 cup sliced fresh mushrooms
    1/2 cup sliced green onion
    1/4 cup butter, cubed
    1/4 cup all-purpose flour
    1/4 teaspoon salt
    1/4 teaspoon pepper
    2 cups milk
    1 1/2 cups shredded cheddar cheese
    SCRAMBLED EGGS
    8 eggs
    1/2 cup milk
    1/2 teaspoon pepper
    1/4 teaspoon salt
    4 English muffins, split, toasted and lightly buttered
    2 tablespoons fresh parsley, minced
Preparation
    In a large 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 large 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 the bacon, mushrooms and onions; remove from the heat and set aside.
    For scrambled eggs, beat the 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 a greased 11-in. x 7-in. baking dish. Cover with half of cheese sauce. Spoon eggs over all; top with remaining sauce. Sprinkle with parsley.
    Bake, uncovered, at 325\u00b0 for 20-25 minutes or until bubbly.

Leave a comment