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All-In-One Egg Casserole

 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.


  • 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
  • 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


  • 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.
Nutritional 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.