Shana kitchen today: Egg Casserole

Shana kitchen today: Egg Casserole

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Shana says:

"All my family loves this tasty recipe because it combines eggs, bacon, cheese, vegetables and bread all in one pan. I hope you'll enjoy it."



  • For Procedure:

  • Bacon: 10strips, diced;
  • Fresh mushrooms: 1 cup sliced;
  • Green onions: 1/2 cup sliced;
  • Butter: 1/4 cup, cubed;
  • All-purpose flour: 1/4 cup;
  • Salt: 1/4 teaspoon;
  • Pepper: 1/4 teaspoon;
  • Milk: 2 cups;
  • Shredded cheddar cheese: 1-1/2 cups (6 ounces).

    For Eggs:
  • Eggs: 8;
  • Milk:1/2 cup;
  • Pepper: 1/2 teaspoon;
  • Salt: 1/4 teaspoon;
  • English muffins: 4, split, toasted and lightly buttered;
  • Fresh parsley: 2 tablespoons minced.
  • Difficulty: medium
  • Preparation: 45 min.



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. 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.

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. Cut english muffin halves in half again. Place in a greased baking dish. Cover with half of cheese sauce. Spoon eggs over all; top with remaining sauce. Sprinkle with parsley. Bake, uncovered, at 325° for 20-25 minutes or until bubbly.


This package is organized in collaboration with Fly to Wine s.r.l. P.IVA. 01460730524

Questo pacchetto è organizzato in collaborazione con Fly to Wine s.r.l. P.IVA. 01460730524