All-In-One Egg Casserole

• 10 bacon, strips diced
• 1 cup sliced fresh mushrooms
• 1/2 cup sliced green onion
• 1/4 cup butter, cubed
• 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 fresh parsley, minced

1. 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.
2. 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.
3. 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.
4. Cut English muffin halves in half again. Place in a greased 11-in. x 7-in. baking dish. Cover with half of cheese sauce. Spoon eggs over all; top with remaining sauce. Sprinkle with parsley.
5. Bake, uncovered, at 325u0b0 for 20-25 minutes or until bubbly.

bacon, mushrooms, green onion, butter, flour, salt, pepper, milk, cheddar cheese, eggs, eggs, milk, pepper, salt, muffins, fresh parsley

Taken from www.food.com/recipe/all-in-one-egg-casserole-480368 (may not work)