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

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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