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All-In-One Egg Casserole

I've had this unique recipe for years. It's always a hit at our house because it combines eggs, bacon, cheese, vegetables and bread all in one pan. I enjoy cooking for my husband of 31 years, two sons, one daughter and two grandsons.

4-6 ServingsPrep: 25 min. Bake: 20 min.

Ingredients

10 bacon strips, diced
1 cup sliced fresh mushrooms
1/2 cup sliced green onions
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 (6 ounces) 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 minced fresh parsley

Directions

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.

2 of 2

All-In-One Egg Casserole (continued)

Directions (continued)

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° for 20-25 minutes or until bubbly.
Yield: 4-6 servings.

Nutrition Facts: 1 serving (1 piece) equals 664 calories, 49 g fat (24 g saturated fat), 376 mg cholesterol, 1,044 mg sodium, 29 g carbohydrate, 2 g fiber, 25 g protein.

Wine: Sparkling Wine: Enjoy this recipe with a sparkling wine.