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Prep Time: 25 Minutes Cook Time: 20 Minutes |
Ready In: 45 Minutes Servings: 4 |
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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. Ingredients:
10 bacon strips, diced |
1 cup sliced fresh mushrooms |
1/2 cup sliced green onions |
1/4 cup butter, cubed |
1/4 cup king arthur unbleached 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:
1. 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.
2. 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.
3. 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.
4. 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.
5. Bake, uncovered, at 325° for 20-25 minutes or until bubbly. Yield: 4-6 servings.
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