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 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
Instructions:
In a 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 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, muchrooms and onions; remove from the heat and set aside.
For scambled 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 and up the side of a greased 11"x7"x2" baking dish. Cover with half of the cheese sauce. Spoon eggs over all; top with remaining sauce. Sprinkle with parsley.
Bake, uncovered, at 325°F for 20-25 minutes or until bubbly. Let stand 5 minutes before serving.
Notes:
This unique recipe is a favorite amongst my B&B guests. Enjoy!
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Whether you’re hosting a formal get-together or need a quick brunch idea, this book will spark your imagination and your appetite.
