All-in-One Egg Casserole
- Preparing Time: 15 minutes
- Total Time: 30 minutes
- Served Person: 4
- 1/4 teaspoon salt
- 1/4 cup all-purpose flour
- 1/4 teaspoon pepper
- 1/2 teaspoon pepper
- 1/2 cup sliced green onions
- 8 large eggs
- 1/4 cup butter cubed
- 1/2 cup whole milk
- 2 tablespoons minced fresh parsley
- 1-1/2 cups shredded cheddar cheese
- 2 cups whole milk
- 1 cup sliced fresh mushrooms
- 10 bacon strips diced
- scrambled eggs:
- 4 english muffins split, toasted and lightly buttered
- Carbohydrate 35.8884378176407 g
- Cholesterol 926.009375038867 mg
- Fat 64.6869869982518 g
- Fiber 2.21792315827397 g
- Protein 39.7640683236933 g
- Saturated Fat 24.5076098605717 g
- Serving Size 1 1 -6 servings. (400g)
- Sodium 1306.90099885035 mg
- Sugar 33.6705146593667 g
- Trans Fat 7.94081580984505 g
- Calories 886 calories
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., 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., 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., Cut English muffin halves in half again. Place in a greased 11x7-in. baking dish. Cover with half of cheese sauce. Spoon eggs over all; top with remaining sauce. Sprinkle with parsley., Bake, uncovered, at 325degrees for 20-25 minutes or until bubbly.
