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Review and Recipe: All-In-One Egg Casserole

One word - DELISH!! We scraped the pan! I halved the recipe and made it in an 8x8-inch pan.  I didn't halve the sauce, since I knew it would be the kids' favorite part.  It was!  So, if you like lots of sauce, you might want to double the sauce, if making a 9x13 dish of this. I think it would be perfectly fine with the amount given in the recipe, though.
One other thought, I think some chopped red or green peppers sauteed along with the mushrooms and green onions would be nice!
Although there are several steps in this recipe, I still had this on the table in just over thirty minutes.  



All-In-One Egg Casserole  


All-In-One Egg Casserole

12 bacon strips, diced (I used precooked slices.)
2 cups sliced fresh mushrooms
1/2 cup sliced green onions
1/4 cup butter, cubed (I used fat-free squeeze butter.)
1/4 cup all-purpose flour
1/4 teaspoon salt
1/4 teaspoon pepper
2 cups milk (I used fat-free.)
2 cups shredded cheddar cheese (I used stirred in only one cup and sprinkled the rest on top. I used 2%.)

Scrambled Eggs:

8 eggs (I used half eggs and half Egg Beaters.)
1/2 cup milk
salt and pepper to taste

4 English muffins, split, toasted and lightly buttered (I hit mine with fat-free butter spray.)

In a large skillet, cook bacon until crisp; remove and set aside.  Discard all but 2 tablespoons of drippings. Sauté mushrooms and onions in drippings until tender; set aside.(I just coated the skilled with cooking spray.)
Melt butter in a large sauce pan; 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.

To make the 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 each English muffin half in half again ( I didn't do this.) Place in an11-in. x 7-in. baking dish that’s been coated with cooking spray. Cover with half of cheese sauce. Spoon eggs over all; top with remaining sauce.Sprinkle with a bit of cheese. Bake, uncovered, at 325° for 20-25 minutes or until bubbly.

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Comments

  1. The Fajdich TimesOctober 29, 2009 at 9:51 PM

    Your casserole sounds great. I have been looking for new breakfast ideas. Thanks for the share. Trick or Treat~~~~Happy Halloween:)

    ReplyDelete
  2. Patricia @ ButterYumOctober 30, 2009 at 12:04 AM

    Who doesn't love a good egg casserole?!! Thanks for sharing the recipe!

    :)
    ButterYum

    ReplyDelete
  3. Jennifer SikoraOctober 30, 2009 at 5:36 AM

    Egg casserole is one of my absolute favorites!!!

    ReplyDelete
  4. Mary BergfeldOctober 30, 2009 at 9:46 AM

    What a great breakfast for dinner idea. I'll be trying this really soon :-). Thanks for the tip about the sauce.

    ReplyDelete
  5. annies homeOctober 30, 2009 at 9:55 AM

    love these delicious breakfast casseroles

    ReplyDelete
  6. Emily@marvelousrecipes.netOctober 30, 2009 at 10:03 AM

    Another great breakfast casserole recipe to add to my growing list. Thanks for sharing! :)

    ReplyDelete
  7. SamanthaOctober 30, 2009 at 11:09 AM

    Sounds so delicious, Congrats on your weight loss, you are doing great !!

    ReplyDelete
  8. SnoWhiteOctober 30, 2009 at 11:37 AM

    that sounds really tasty -- love the mushrooms!

    ReplyDelete
  9. UnknownOctober 30, 2009 at 8:28 PM

    I love a GREAT!!! casserole recipe and with mushrooms sounds wonderful.
    Geri

    ReplyDelete
  10. TraceyOctober 31, 2009 at 8:27 AM

    This sounds terrific!! I love using this type of casserole for breakfast during the holiday season or when we have overnight guests!

    ReplyDelete
  11. MeganOctober 31, 2009 at 10:00 AM

    Love breakfast cassaroles. Perfect for holidays or weekends!

    ReplyDelete
  12. sweetjeanetteNovember 4, 2009 at 8:50 PM

    I'm a sucker for a breakfast casserole! Thank you for sharing yours.

    sweetjeanette.blogspot.com

    ReplyDelete

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