Ingredients for All In One Egg Casserole
- 6 slices bacon
- 1 cup fresh mushrooms, sliced (optional)
- 1/2 cup chopped green onion (optional)
- 2 tablespoons butter
- 2 tablespoons all-purpose flour
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- 1 1/2 cups milk, divided
- 1 cup shredded cheddar cheese
- 4 large eggs
- 6 English muffins, split and lightly toasted
- 2 tablespoons fresh parsley, chopped
- 2 tablespoons bacon drippings
- Grease for baking dish
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How to Make All In One Egg Casserole
- Preheat oven to 325°F (165°C).
- Cook bacon until crisp. Remove and set aside, reserving 2 tablespoons of bacon drippings.
- Sauté onions and mushrooms (if using) in reserved bacon drippings until tender. Set aside.
- In a medium saucepan, melt butter over medium heat. Whisk in flour, salt, and pepper until smooth.
- Gradually whisk in milk until smooth. Bring to a simmer, stirring constantly.
- Reduce heat to low and stir in cheese until melted and smooth. Stir in cooked bacon, onions, and mushrooms (if using). Remove from heat.
- In a bowl, whisk together eggs, 1/4 cup milk, salt, and pepper.
- Lightly grease an 11x7 inch baking dish.
- Arrange English muffin halves in the prepared baking dish.
- Pour half of the cheese sauce over the English muffins.
- Pour the egg mixture evenly over the cheese sauce.
- Top with the remaining cheese sauce.
- Sprinkle with parsley.
- Bake for 20-25 minutes, or until bubbly and set. Let cool slightly before serving.
Nutrition Information (Approximate per serving)
Sodium
52 g
Sugar
13g
Fat
131g
Carbs
13g
