• 10 bacon strips, diced
• 1/2 cup sliced mushrooms
• 1/4 cup sliced green onions
• 1/4 cup chopped bell peppers
• 1/4 cup margarine or butter
• 1/4 cup all-purpose flour
• Salt
• Pepper
• 2 cups milk
• 8 eggs
• 1/4 cup milk
• English muffins
• Parsley

Cook bacon until crisp.  Remove bacon from heat; set aside.  Saute mushrooms, onions and peppers in bacon drippings until tender; set aside.  In saucepan, melt butter.  Stir in flour, salt, pepper and 2 cups milk until smooth.  Cook until thickened.  Crumble and stir in bacon and sauteed vegetables; set aside.  Scramble eggs with remaining milk in skillet over medium heat.  Cut English muffins in half.  Place on bottom and sides of 11″ x 7″ pan.  Cover with half the white sauce.  Spoon eggs over all; top with remaining sauce.  Sprinkle with cheddar cheese (optional).  Sprinkle with Parsley.  Bake in 350 degree oven for 20 minutes.

(Charles Duke, Des Moines)