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Title: All-In-One Egg Casserole
Yield: 4 Servings

Ingredients

     10    strips bacon; diced
      1 c  sliced fresh mushrooms
    1/2 c  sliced green onions
    1/4 c  butter or margarine
    1/4 c  all-purpose flour
    1/4 ts salt
    1/4 ts pepper
      2 c  milk
  1 1/2 c  shredded Cheddar cheese
           SCRAMBLED EGGS:
      8    eggs
    1/2 c  milk
    1/2 ts pepper
    1/4 ts salt

Instructions

In a skillet, cook bacon until crisp. Remove bacon and set aside; discard
all
but 2 tablespoons drippings. Saute mushrooms and onions in drippings until
tender; set aside.
In a saucepan, melt butter. Stir in the flour, salt, and pepper until
smooth;
cook until bubbly. Gradually stir in the 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 bottom and up the sides
of
a greased 11 x 7 x 2-inch baking dish. Cover with half of the cheese sauce.
Spoon eggs over all; top with remaining sauce. Sprinkle with parsley. Bake,
uncovered, at 325 degrees for 20 to 25 minutes or until bubbly. Let stand 5
minutes before serving.

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Per serving: 760 Calories (kcal); 48g Total Fat; (57% calories from fat);
37g
Protein; 43g Carbohydrate; 484mg Cholesterol; 1353mg Sodium
Food Exchanges: 2 Grain(Starch); 4 Lean Meat; 1/2 Vegetable; 0 Fruit; 7
Fat;
0 Other Carbohydrates

Contributor: "Cookin' Up Country Breakfasts"---Taste of Home Books

Preparation Time: 0:00

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