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My Country Kitchen


English Muffin Breakfast Casserole

1 cup mushrooms, sliced
10 bacon strips, diced
1/2 cup onions, sliced
1/4 cup flour
1/4 cup butter, cubed
1/4 teaspoon pepper
1/4 teaspoon salt
2 cups milk
6 ounces cheddar cheese, shredded
1/2 cup milk
8 eggs
1/4 teaspoon salt
1/2 teaspoon pepper
2 tablespoons parsley (fresh), minced
4 English muffins, split, toasted and lightly buttered


1. Cook the bacon in a large skillet until crisp. Remove the bacon from the skilled, set aside and remove all but 2 tablespoons of the drippings. Sauté the onions and mushrooms in the bacon drippings until tender and then set aside.

2. Melt the butter in a saucepan. Once the butter is melted stir in the pepper, salt and flour until smooth; cook until bubbly. Slowly stir in the cheese and milk, cooking and stirring until thickened. Now add in the onions, mushrooms and bacon. Remove from the heat set aside.

3. For the scrambled eggs, beat the milk, eggs, salt and pepper and pour into a greased skillet. Stirring frequently cook until the eggs have set. Remove from the heat and set aside.

4. Take the English muffin halves and cut them in half. Place in a greased 11×7 inch baking dish. Cover with part of the cheese sauce (half of it). Take the eggs and spoon over the top of this and then top with the remaining sauce. Sprinkle with fresh parsley.

5. Keep the baking dish uncovered and bake for 30 minutes at 325 degrees.

serves 6