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Creamed Eggs on English Muffins

 Creamed Eggs on English Muffins
I came across this magazine when I first got married more than 20 years ago. It's still my husband's favorite for breakfast or brunch.
4 ServingsPrep/Total Time: 25 min.


  • 1/4 cup chopped onion
  • 1 tablespoon butter
  • 1/4 cup coarsely chopped fresh mushrooms
  • 3/4 cup milk
  • 1 package (8 ounces) cream cheese, softened
  • 1/2 cup grated Parmesan cheese
  • 2 tablespoons minced fresh parsley
  • 1 teaspoon Dijon mustard
  • Salt and pepper to taste
  • 6 Eggland's Best Hard-Cooked Peeled Eggs, coarsely chopped
  • 4 English muffins, split and toasted


  • In a saucepan, saute onion in butter until almost tender. Add
  • mushrooms; saute until mushrooms and onion are tender. Stir in milk
  • and cream cheese; cook and stir until cheese is melted and blended.
  • Stir in Parmesan cheese, parsley, mustard, salt and pepper. Add
  • eggs; heat through. Serve over English muffins. Yield: 4 servings.
Nutritional Facts: 1 serving (1 each) equals 553 calories, 36 g fat (20 g saturated fat), 402 mg cholesterol, 794 mg sodium,

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Creamed Eggs on English Muffins (continued)

Nutritional Facts: 32 g carbohydrate, 2 g fiber, 24 g protein.