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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.
  • Total Time
    Prep: 25 min. Bake: 20 min.
  • Makes
    4-6 servings

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 whole milk
  • 1-1/2 cups shredded cheddar cheese
  • SCRAMBLED EGGS:
  • 8 large eggs
  • 1/2 cup whole 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.
  • 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 11x7-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.

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