Instructions

Cook the Bacon and Vegetables

In a large skillet, cook the bacon until crisp. Remove and set aside, keeping about 2 tablespoons of the drippings.

Sauté the mushrooms and green onions in the drippings until tender. Set aside.

Prepare the Cheese Sauce

In a saucepan, melt the butter over medium heat.

Stir in the flour, salt, and pepper until smooth and slightly bubbly.

Gradually add the milk, stirring constantly until thickened.

Add the shredded cheddar cheese and stir until melted.

Mix in the bacon, mushrooms, and onions, then remove from heat.

Make the Scrambled Eggs

In a bowl, beat the eggs with milk, salt, and pepper.

Cook in a greased skillet over medium heat, stirring gently until just set.

Assemble the Dish

Cut the toasted English muffins into halves again and arrange them in a greased baking dish.

Spread half of the cheese sauce over the muffins.

Add the scrambled eggs evenly on top.

Cover with the remaining cheese sauce and sprinkle with chopped parsley.

Bake and Serve

Bake uncovered at 160°C (325°F) for 20–25 minutes, until hot and bubbly.

Serve warm and enjoy this rich, comforting one-pan dish.