All-In-One Egg Casserole
Cookin' Up Country Breakfasts Cookbook
Try a FREE ISSUE of Taste of Home!
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.
SERVINGS: 4-6
CATEGORY: Breakfast/Brunch
METHOD: Baked
TIME: Prep: 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 or margarine
- 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 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 bacon, mushrooms and onions; remove from the heat and set aside. For scrambled eggs, beat 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 the bottom of a greased 11-in. x 7-in. baking dish. Cover with half of the 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.